HighriskfoodsBluebandaidBacteriaPPEChemicalsHazardidentificationResponsibilityDrystorageRubbishremovalFoodsafetyprogramMaintenanceschedulesCorrectlytrainedRawfoodsPhysicalcontaminantFoodcontactsurfaceFood safeprocedureCrosscontaminationEHODangerzoneBrockenordamagedequipmentPotentiallyhazardousfoodsBlowingyournoseSneezingTemperaturerecord chatInfectingcustomersWashhandsReport tothesupervisorWashfruits andvegetablesInfectiousSanitizePersonalhygieneUse bydatePestsandverminThermometerDisposableglovesHACCAPColourcodedchoppingboardsClearlylabelitemsCookedfoodsFoodpreparationcolour codedcuttingboardsTimeHighriskfoodsBluebandaidBacteriaPPEChemicalsHazardidentificationResponsibilityDrystorageRubbishremovalFoodsafetyprogramMaintenanceschedulesCorrectlytrainedRawfoodsPhysicalcontaminantFoodcontactsurfaceFood safeprocedureCrosscontaminationEHODangerzoneBrockenordamagedequipmentPotentiallyhazardousfoodsBlowingyournoseSneezingTemperaturerecord chatInfectingcustomersWashhandsReport tothesupervisorWashfruits andvegetablesInfectiousSanitizePersonalhygieneUse bydatePestsandverminThermometerDisposableglovesHACCAPColourcodedchoppingboardsClearlylabelitemsCookedfoodsFoodpreparationcolour codedcuttingboardsTime

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