HandWashing-How LongGum inWarehouseExposedFoodmust be:HandSanitizer-WhenChemicalHazardInchesfood mustbe offfloorTime/TempAbuseGlovesMeatdrippingonLettuceEating intherepackareaProbeThermo-meterReceivingMeatmust be:HandWashing-WHENTheBig 8HandWashingSinkBiologicalHazard Receivingtemp forTCS FoodTempDangerZonePestControlPackagingInspectionChemicalStorageTell yourManagerwhen:PhysicalHazardCanPartnersRepack?CrossContam-inationHairNet-WhenTCSFoodsWhat toSanitizeFoodLabelsInclude:HandWashing-How LongGum inWarehouseExposedFoodmust be:HandSanitizer-WhenChemicalHazardInchesfood mustbe offfloorTime/TempAbuseGlovesMeatdrippingonLettuceEating intherepackareaProbeThermo-meterReceivingMeatmust be:HandWashing-WHENTheBig 8HandWashingSinkBiologicalHazard Receivingtemp forTCS FoodTempDangerZonePestControlPackagingInspectionChemicalStorageTell yourManagerwhen:PhysicalHazardCanPartnersRepack?CrossContam-inationHairNet-WhenTCSFoodsWhat toSanitizeFoodLabelsInclude:

Food Bank 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. Hand Washing- How Long
  2. Gum in Warehouse
  3. Exposed Food must be:
  4. Hand Sanitizer-When
  5. Chemical Hazard
  6. Inches food must be off floor
  7. Time/Temp Abuse
  8. Gloves
  9. Meat dripping on Lettuce
  10. Eating in the repack area
  11. Probe Thermo-meter
  12. Receiving Meat must be:
  13. Hand Washing- WHEN
  14. The Big 8
  15. Hand Washing Sink
  16. Biological Hazard
  17. Receiving temp for TCS Food
  18. Temp Danger Zone
  19. Pest Control
  20. Packaging Inspection
  21. Chemical Storage
  22. Tell your Manager when:
  23. Physical Hazard
  24. Can Partners Repack?
  25. Cross Contam-ination
  26. Hair Net- When
  27. TCS Foods
  28. What to Sanitize
  29. Food Labels Include: