BlowingyournoseThermometerCookedfoodsWashhandsFoodcontactsurfaceInfectingcustomersCrosscontaminationSanitizePhysicalcontaminantClearlylabelitemsMaintenanceschedulesTimeInfectiousRubbishremovalFoodpreparationcolour codedcuttingboardsUse bydateChemicalsResponsibilityBrockenordamagedequipmentEHOColourcodedchoppingboardsPestsandverminPersonalhygieneCorrectlytrainedTemperaturerecord chatDisposableglovesHighriskfoodsPPEWashfruits andvegetablesDangerzoneHazardidentificationFood safeprocedureHACCAPRawfoodsPotentiallyhazardousfoodsReport tothesupervisorFoodsafetyprogramBluebandaidSneezingDrystorageBacteriaBlowingyournoseThermometerCookedfoodsWashhandsFoodcontactsurfaceInfectingcustomersCrosscontaminationSanitizePhysicalcontaminantClearlylabelitemsMaintenanceschedulesTimeInfectiousRubbishremovalFoodpreparationcolour codedcuttingboardsUse bydateChemicalsResponsibilityBrockenordamagedequipmentEHOColourcodedchoppingboardsPestsandverminPersonalhygieneCorrectlytrainedTemperaturerecord chatDisposableglovesHighriskfoodsPPEWashfruits andvegetablesDangerzoneHazardidentificationFood safeprocedureHACCAPRawfoodsPotentiallyhazardousfoodsReport tothesupervisorFoodsafetyprogramBluebandaidSneezingDrystorageBacteria

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