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