SafeWorkAustraliaChemicalDisinfect.SalmonellaListeriaBacillusCereus5 to60C2011NSWFoodAuthorityEggsRotavirusEColiBrownImprovementnoticesFishsesameseedsMicrobiologicalHACCPSanitiseFoodallergyRedClostridiumPerfringensWhiteClostridiumBotulinumHazardAnalysisWarningletters2015Yellow2015WhiteFoodAct(2003)700CGreenNSWFoodAuthorityProsecution.SafetyDataSheetAt least20secondspenaltynoticesFoodallergyVerificationShellfishSesameseedsFirst InFirstOutNutsHACCPMicrobiologicalCriticalControlPointYellowBrownFishFoodSafetyProgramSuspension/cancellationof food handlers licenseShellfishPhysicalCriticalControlPointPeanuts2011PersonalProtectiveEquipment.Eggs5 to600CStaphylococcusAureussuspension/cancellationof food handlers licenseANZFSPhysicalChemicalHepatitisAWarninglettersBluePeanutsBlueSafetyDataSheetWorkHealth andSafety(2011)2003PersonalProtectiveEquipment.improvementnoticesSafeWorkNSW2003GreenHazardAnalysisFoodSafetyProgramNutsTakecorrectiveactionEstablishcriticallimits ofCCPSanitiseDisinfect.Establishcriticallimits ofCCPANZFSPenaltynoticesProsecution.TakecorrectiveactionAt least20secondsVerificationRedCampylobacterFirst InFirstOutSafeWorkAustraliaChemicalDisinfect.SalmonellaListeriaBacillusCereus5 to60C2011NSWFoodAuthorityEggsRotavirusEColiBrownImprovementnoticesFishsesameseedsMicrobiologicalHACCPSanitiseFoodallergyRedClostridiumPerfringensWhiteClostridiumBotulinumHazardAnalysisWarningletters2015Yellow2015WhiteFoodAct(2003)700CGreenNSWFoodAuthorityProsecution.SafetyDataSheetAt least20secondspenaltynoticesFoodallergyVerificationShellfishSesameseedsFirst InFirstOutNutsHACCPMicrobiologicalCriticalControlPointYellowBrownFishFoodSafetyProgramSuspension/cancellationof food handlers licenseShellfishPhysicalCriticalControlPointPeanuts2011PersonalProtectiveEquipment.Eggs5 to600CStaphylococcusAureussuspension/cancellationof food handlers licenseANZFSPhysicalChemicalHepatitisAWarninglettersBluePeanutsBlueSafetyDataSheetWorkHealth andSafety(2011)2003PersonalProtectiveEquipment.improvementnoticesSafeWorkNSW2003GreenHazardAnalysisFoodSafetyProgramNutsTakecorrectiveactionEstablishcriticallimits ofCCPSanitiseDisinfect.Establishcriticallimits ofCCPANZFSPenaltynoticesProsecution.TakecorrectiveactionAt least20secondsVerificationRedCampylobacterFirst InFirstOut

Untitled Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. SafeWork Australia
  2. Chemical
  3. Disinfect.
  4. Salmonella
  5. Listeria
  6. Bacillus Cereus
  7. 5 to 60C
  8. 2011
  9. NSW Food Authority
  10. Eggs
  11. Rotavirus
  12. E Coli
  13. Brown
  14. Improvement notices
  15. Fish
  16. sesame seeds
  17. Microbiological
  18. HACCP
  19. Sanitise
  20. Food allergy
  21. Red
  22. Clostridium Perfringens
  23. White
  24. Clostridium Botulinum
  25. Hazard Analysis
  26. Warning letters
  27. 2015
  28. Yellow
  29. 2015
  30. White
  31. Food Act (2003)
  32. 700C
  33. Green
  34. NSW Food Authority
  35. Prosecution.
  36. Safety Data Sheet
  37. At least 20 seconds
  38. penalty notices
  39. Food allergy
  40. Verification
  41. Shellfish
  42. Sesame seeds
  43. First In First Out
  44. Nuts
  45. HACCP
  46. Microbiological
  47. Critical Control Point
  48. Yellow
  49. Brown
  50. Fish
  51. Food Safety Program
  52. Suspension/cancellation of food handlers license
  53. Shellfish
  54. Physical
  55. Critical Control Point
  56. Peanuts
  57. 2011
  58. Personal Protective Equipment.
  59. Eggs
  60. 5 to 600C
  61. Staphylococcus Aureus
  62. suspension/cancellation of food handlers license
  63. ANZFS
  64. Physical
  65. Chemical
  66. Hepatitis A
  67. Warning letters
  68. Blue
  69. Peanuts
  70. Blue
  71. Safety Data Sheet
  72. Work Health and Safety (2011)
  73. 2003
  74. Personal Protective Equipment.
  75. improvement notices
  76. SafeWork NSW
  77. 2003
  78. Green
  79. Hazard Analysis
  80. Food Safety Program
  81. Nuts
  82. Take corrective action
  83. Establish critical limits of CCP
  84. Sanitise
  85. Disinfect.
  86. Establish critical limits of CCP
  87. ANZFS
  88. Penalty notices
  89. Prosecution.
  90. Take corrective action
  91. At least 20 seconds
  92. Verification
  93. Red
  94. Campylobacter
  95. First In First Out