DangerzoneHighriskfoodsThermometerCookedfoodsDisposableglovesTemperaturerecord chatPersonalhygieneUse bydateChemicalsCrosscontaminationResponsibilityInfectingcustomersDrystorageRawfoodsBluebandaidClearlylabelitemsSanitizePestsandverminEHOInfectiousTimeWashhandsCorrectlytrainedHazardidentificationBlowingyournosePhysicalcontaminantColourcodedchoppingboardsBacteriaPotentiallyhazardousfoodsHACCAPSneezingBrockenordamagedequipmentWashfruits andvegetablesRubbishremovalFood safeprocedureFoodcontactsurfaceReport tothesupervisorPPEMaintenanceschedulesFoodsafetyprogramFoodpreparationcolour codedcuttingboardsDangerzoneHighriskfoodsThermometerCookedfoodsDisposableglovesTemperaturerecord chatPersonalhygieneUse bydateChemicalsCrosscontaminationResponsibilityInfectingcustomersDrystorageRawfoodsBluebandaidClearlylabelitemsSanitizePestsandverminEHOInfectiousTimeWashhandsCorrectlytrainedHazardidentificationBlowingyournosePhysicalcontaminantColourcodedchoppingboardsBacteriaPotentiallyhazardousfoodsHACCAPSneezingBrockenordamagedequipmentWashfruits andvegetablesRubbishremovalFood safeprocedureFoodcontactsurfaceReport tothesupervisorPPEMaintenanceschedulesFoodsafetyprogramFoodpreparationcolour codedcuttingboards

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