SneezingReport tothesupervisorChemicalsUse bydateBlowingyournoseThermometerFoodcontactsurfacePhysicalcontaminantRubbishremovalMaintenanceschedulesResponsibilityEHOHighriskfoodsCrosscontaminationDisposableglovesTimePotentiallyhazardousfoodsTemperaturerecord chatFood safeprocedureInfectiousPPEPersonalhygieneBluebandaidHazardidentificationWashhandsBacteriaDangerzoneCorrectlytrainedInfectingcustomersBrockenordamagedequipmentClearlylabelitemsFoodsafetyprogramSanitizeCookedfoodsRawfoodsColourcodedchoppingboardsHACCAPFoodpreparationcolour codedcuttingboardsWashfruits andvegetablesDrystoragePestsandverminSneezingReport tothesupervisorChemicalsUse bydateBlowingyournoseThermometerFoodcontactsurfacePhysicalcontaminantRubbishremovalMaintenanceschedulesResponsibilityEHOHighriskfoodsCrosscontaminationDisposableglovesTimePotentiallyhazardousfoodsTemperaturerecord chatFood safeprocedureInfectiousPPEPersonalhygieneBluebandaidHazardidentificationWashhandsBacteriaDangerzoneCorrectlytrainedInfectingcustomersBrockenordamagedequipmentClearlylabelitemsFoodsafetyprogramSanitizeCookedfoodsRawfoodsColourcodedchoppingboardsHACCAPFoodpreparationcolour codedcuttingboardsWashfruits andvegetablesDrystoragePestsandvermin

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