ClearlylabelitemsFood safeprocedurePhysicalcontaminantHighriskfoodsSneezingHACCAPTimeBlowingyournoseRubbishremovalPPEColourcodedchoppingboardsBluebandaidUse bydateBrockenordamagedequipmentPotentiallyhazardousfoodsCookedfoodsRawfoodsDisposableglovesEHOFoodsafetyprogramReport tothesupervisorFoodpreparationcolour codedcuttingboardsWashhandsPersonalhygieneCorrectlytrainedDangerzoneInfectiousPestsandverminHazardidentificationThermometerResponsibilityCrosscontaminationFoodcontactsurfaceDrystorageMaintenanceschedulesInfectingcustomersChemicalsTemperaturerecord chatBacteriaSanitizeWashfruits andvegetablesClearlylabelitemsFood safeprocedurePhysicalcontaminantHighriskfoodsSneezingHACCAPTimeBlowingyournoseRubbishremovalPPEColourcodedchoppingboardsBluebandaidUse bydateBrockenordamagedequipmentPotentiallyhazardousfoodsCookedfoodsRawfoodsDisposableglovesEHOFoodsafetyprogramReport tothesupervisorFoodpreparationcolour codedcuttingboardsWashhandsPersonalhygieneCorrectlytrainedDangerzoneInfectiousPestsandverminHazardidentificationThermometerResponsibilityCrosscontaminationFoodcontactsurfaceDrystorageMaintenanceschedulesInfectingcustomersChemicalsTemperaturerecord chatBacteriaSanitizeWashfruits andvegetables

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