SlipResistantShoesPERSONINCHARGERECEIVINGHandSinkFOODTHERMOMETERSHANDHYGIENEDownloadNudgeCutPreventionVOMITING &DIARRHEALINCIDENTRESPONSEPROCEDUREBecome afoodwasteWarrior!Give Cheersto a teammember forbeing safeWIPINGCLOTHSPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESCondimentcontainerswashDaily.SERVICESTANDARDSFoodStorageNudgeSafety TipTuesdayCLEANINGPROCEDURESWAREWASHINGWASHINGFRUITS ANDVEGETABLES2X30MINUTERULEPREVENTINGCONTAMINATIONDURINGPREPARATIONThermometercalibrationDISHWASHINGSlipResistantShoesPERSONINCHARGERECEIVINGHandSinkFOODTHERMOMETERSHANDHYGIENEDownloadNudgeCutPreventionVOMITING &DIARRHEALINCIDENTRESPONSEPROCEDUREBecome afoodwasteWarrior!Give Cheersto a teammember forbeing safeWIPINGCLOTHSPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESCondimentcontainerswashDaily.SERVICESTANDARDSFoodStorageNudgeSafety TipTuesdayCLEANINGPROCEDURESWAREWASHINGWASHINGFRUITS ANDVEGETABLES2X30MINUTERULEPREVENTINGCONTAMINATIONDURINGPREPARATIONThermometercalibrationDISHWASHING

Safety BINGO Round 4 - Chartwells Beloit - 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
  1. Slip Resistant Shoes
  2. PERSON IN CHARGE
  3. RECEIVING
  4. Hand Sink
  5. FOOD THERMOMETERS
  6. HAND HYGIENE
  7. Download Nudge
  8. Cut Prevention
  9. VOMITING & DIARRHEAL INCIDENT RESPONSE PROCEDURE
  10. Become a food waste Warrior!
  11. Give Cheers to a team member for being safe
  12. WIPING CLOTHS
  13. PREVENTING CONTAMINATION FROM HANDS AND GLOVES
  14. Condiment containers wash Daily.
  15. SERVICE STANDARDS
  16. Food Storage
  17. Nudge Safety Tip Tuesday
  18. CLEANING PROCEDURES
  19. WARE WASHING
  20. WASHING FRUITS AND VEGETABLES 2X
  21. 30 MINUTE RULE
  22. PREVENTING CONTAMINATION DURING PREPARATION
  23. Thermometer calibration
  24. DISHWASHING