GlovesChemicalHazardPhysicalHazardTCSFoodsTheBig 8CrossContam-inationExposedFoodmust be:ChemicalStorageInchesfood mustbe offfloorFoodLabelsInclude:ReceivingMeatmust be:CanPartnersRepack?HandSanitizer-WhenGum inWarehouseProbeThermo-meterPestControlWhat toSanitizeTempDangerZoneReceivingtemp forTCS FoodHandWashingSinkHandWashing-How LongHandWashing-WHENHairNet-WhenPackagingInspectionTime/TempAbuseTell yourManagerwhen:MeatdrippingonLettuceBiologicalHazard Eating intherepackareaGlovesChemicalHazardPhysicalHazardTCSFoodsTheBig 8CrossContam-inationExposedFoodmust be:ChemicalStorageInchesfood mustbe offfloorFoodLabelsInclude:ReceivingMeatmust be:CanPartnersRepack?HandSanitizer-WhenGum inWarehouseProbeThermo-meterPestControlWhat toSanitizeTempDangerZoneReceivingtemp forTCS FoodHandWashingSinkHandWashing-How LongHandWashing-WHENHairNet-WhenPackagingInspectionTime/TempAbuseTell yourManagerwhen:MeatdrippingonLettuceBiologicalHazard Eating intherepackarea

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
  1. Gloves
  2. Chemical Hazard
  3. Physical Hazard
  4. TCS Foods
  5. The Big 8
  6. Cross Contam-ination
  7. Exposed Food must be:
  8. Chemical Storage
  9. Inches food must be off floor
  10. Food Labels Include:
  11. Receiving Meat must be:
  12. Can Partners Repack?
  13. Hand Sanitizer-When
  14. Gum in Warehouse
  15. Probe Thermo-meter
  16. Pest Control
  17. What to Sanitize
  18. Temp Danger Zone
  19. Receiving temp for TCS Food
  20. Hand Washing Sink
  21. Hand Washing- How Long
  22. Hand Washing- WHEN
  23. Hair Net- When
  24. Packaging Inspection
  25. Time/Temp Abuse
  26. Tell your Manager when:
  27. Meat dripping on Lettuce
  28. Biological Hazard
  29. Eating in the repack area