ExposedFoodmust be:CrossContam-inationMeatdrippingonLettuceChemicalHazardEating intherepackareaHandSanitizer-WhenCanPartnersRepack?TheBig 8PhysicalHazardWhat toSanitizeTell yourManagerwhen:Receivingtemp forTCS FoodGum inWarehouseHandWashingSinkHandWashing-How LongFoodLabelsInclude:Inchesfood mustbe offfloorHandWashing-WHENBiologicalHazard TCSFoodsTime/TempAbuseProbeThermo-meterChemicalStoragePestControlTempDangerZoneGlovesHairNet-WhenPackagingInspectionReceivingMeatmust be:ExposedFoodmust be:CrossContam-inationMeatdrippingonLettuceChemicalHazardEating intherepackareaHandSanitizer-WhenCanPartnersRepack?TheBig 8PhysicalHazardWhat toSanitizeTell yourManagerwhen:Receivingtemp forTCS FoodGum inWarehouseHandWashingSinkHandWashing-How LongFoodLabelsInclude:Inchesfood mustbe offfloorHandWashing-WHENBiologicalHazard TCSFoodsTime/TempAbuseProbeThermo-meterChemicalStoragePestControlTempDangerZoneGlovesHairNet-WhenPackagingInspectionReceivingMeatmust be:

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