DangerzoneBlowingyournoseHazardidentificationBluebandaidPersonalhygieneFoodsafetyprogramPhysicalcontaminantBacteriaTemperaturerecord chatMaintenanceschedulesInfectingcustomersThermometerWashhandsDisposableglovesChemicalsCrosscontaminationSneezingHACCAPResponsibilityCookedfoodsReport tothesupervisorRawfoodsTimeFoodpreparationcolour codedcuttingboardsHighriskfoodsPPEDrystorageEHOFood safeprocedureFoodcontactsurfaceClearlylabelitemsPotentiallyhazardousfoodsRubbishremovalCorrectlytrainedSanitizeInfectiousWashfruits andvegetablesBrockenordamagedequipmentPestsandverminColourcodedchoppingboardsUse bydateDangerzoneBlowingyournoseHazardidentificationBluebandaidPersonalhygieneFoodsafetyprogramPhysicalcontaminantBacteriaTemperaturerecord chatMaintenanceschedulesInfectingcustomersThermometerWashhandsDisposableglovesChemicalsCrosscontaminationSneezingHACCAPResponsibilityCookedfoodsReport tothesupervisorRawfoodsTimeFoodpreparationcolour codedcuttingboardsHighriskfoodsPPEDrystorageEHOFood safeprocedureFoodcontactsurfaceClearlylabelitemsPotentiallyhazardousfoodsRubbishremovalCorrectlytrainedSanitizeInfectiousWashfruits andvegetablesBrockenordamagedequipmentPestsandverminColourcodedchoppingboardsUse bydate

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