ThermometerSneezingPestsandverminRawfoodsWashhandsTimeResponsibilityClearlylabelitemsChemicalsRubbishremovalPPEDrystorageBluebandaidDisposableglovesDangerzonePotentiallyhazardousfoodsWashfruits andvegetablesEHOBacteriaBrockenordamagedequipmentHazardidentificationTemperaturerecord chatUse bydateFoodcontactsurfacePhysicalcontaminantColourcodedchoppingboardsSanitizeCorrectlytrainedInfectiousHighriskfoodsFoodsafetyprogramCookedfoodsHACCAPCrosscontaminationFoodpreparationcolour codedcuttingboardsInfectingcustomersPersonalhygieneReport tothesupervisorFood safeprocedureMaintenanceschedulesBlowingyournoseThermometerSneezingPestsandverminRawfoodsWashhandsTimeResponsibilityClearlylabelitemsChemicalsRubbishremovalPPEDrystorageBluebandaidDisposableglovesDangerzonePotentiallyhazardousfoodsWashfruits andvegetablesEHOBacteriaBrockenordamagedequipmentHazardidentificationTemperaturerecord chatUse bydateFoodcontactsurfacePhysicalcontaminantColourcodedchoppingboardsSanitizeCorrectlytrainedInfectiousHighriskfoodsFoodsafetyprogramCookedfoodsHACCAPCrosscontaminationFoodpreparationcolour codedcuttingboardsInfectingcustomersPersonalhygieneReport tothesupervisorFood safeprocedureMaintenanceschedulesBlowingyournose

Untitled 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. Thermometer
  2. Sneezing
  3. Pests and vermin
  4. Raw foods
  5. Wash hands
  6. Time
  7. Responsibility
  8. Clearly label items
  9. Chemicals
  10. Rubbish removal
  11. PPE
  12. Dry storage
  13. Blue band aid
  14. Disposable gloves
  15. Danger zone
  16. Potentially hazardous foods
  17. Wash fruits and vegetables
  18. EHO
  19. Bacteria
  20. Brocken or damaged equipment
  21. Hazard identification
  22. Temperature record chat
  23. Use by date
  24. Food contact surface
  25. Physical contaminant
  26. Colour coded chopping boards
  27. Sanitize
  28. Correctly trained
  29. Infectious
  30. High risk foods
  31. Food safety program
  32. Cooked foods
  33. HACCAP
  34. Cross contamination
  35. Food preparation colour coded cutting boards
  36. Infecting customers
  37. Personal hygiene
  38. Report to the supervisor
  39. Food safe procedure
  40. Maintenance schedules
  41. Blowing your nose