Food safeprocedureFoodcontactsurfaceInfectingcustomersDrystoragePotentiallyhazardousfoodsBacteriaCrosscontaminationResponsibilityPhysicalcontaminantChemicalsPersonalhygieneCookedfoodsWashfruits andvegetablesCorrectlytrainedThermometerHighriskfoodsMaintenanceschedulesColourcodedchoppingboardsSneezingPPERawfoodsBlowingyournoseRubbishremovalWashhandsDangerzonePestsandverminFoodpreparationcolour codedcuttingboardsInfectiousTemperaturerecord chatClearlylabelitemsSanitizeBluebandaidHazardidentificationUse bydateFoodsafetyprogramTimeEHOBrockenordamagedequipmentDisposableglovesReport tothesupervisorHACCAPFood safeprocedureFoodcontactsurfaceInfectingcustomersDrystoragePotentiallyhazardousfoodsBacteriaCrosscontaminationResponsibilityPhysicalcontaminantChemicalsPersonalhygieneCookedfoodsWashfruits andvegetablesCorrectlytrainedThermometerHighriskfoodsMaintenanceschedulesColourcodedchoppingboardsSneezingPPERawfoodsBlowingyournoseRubbishremovalWashhandsDangerzonePestsandverminFoodpreparationcolour codedcuttingboardsInfectiousTemperaturerecord chatClearlylabelitemsSanitizeBluebandaidHazardidentificationUse bydateFoodsafetyprogramTimeEHOBrockenordamagedequipmentDisposableglovesReport tothesupervisorHACCAP

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
  1. Food safe procedure
  2. Food contact surface
  3. Infecting customers
  4. Dry storage
  5. Potentially hazardous foods
  6. Bacteria
  7. Cross contamination
  8. Responsibility
  9. Physical contaminant
  10. Chemicals
  11. Personal hygiene
  12. Cooked foods
  13. Wash fruits and vegetables
  14. Correctly trained
  15. Thermometer
  16. High risk foods
  17. Maintenance schedules
  18. Colour coded chopping boards
  19. Sneezing
  20. PPE
  21. Raw foods
  22. Blowing your nose
  23. Rubbish removal
  24. Wash hands
  25. Danger zone
  26. Pests and vermin
  27. Food preparation colour coded cutting boards
  28. Infectious
  29. Temperature record chat
  30. Clearly label items
  31. Sanitize
  32. Blue band aid
  33. Hazard identification
  34. Use by date
  35. Food safety program
  36. Time
  37. EHO
  38. Brocken or damaged equipment
  39. Disposable gloves
  40. Report to the supervisor
  41. HACCAP