HighriskfoodsChemicalsResponsibilityTemperaturerecord chatPPEFoodcontactsurfaceDisposableglovesDangerzoneBrockenordamagedequipmentBluebandaidFoodsafetyprogramFoodpreparationcolour codedcuttingboardsHazardidentificationRawfoodsPotentiallyhazardousfoodsWashfruits andvegetablesFood safeprocedureRubbishremovalThermometerBlowingyournoseHACCAPPersonalhygienePestsandverminMaintenanceschedulesReport tothesupervisorCrosscontaminationCookedfoodsEHODrystorageWashhandsInfectingcustomersSneezingSanitizeInfectiousClearlylabelitemsTimePhysicalcontaminantUse bydateBacteriaCorrectlytrainedColourcodedchoppingboardsHighriskfoodsChemicalsResponsibilityTemperaturerecord chatPPEFoodcontactsurfaceDisposableglovesDangerzoneBrockenordamagedequipmentBluebandaidFoodsafetyprogramFoodpreparationcolour codedcuttingboardsHazardidentificationRawfoodsPotentiallyhazardousfoodsWashfruits andvegetablesFood safeprocedureRubbishremovalThermometerBlowingyournoseHACCAPPersonalhygienePestsandverminMaintenanceschedulesReport tothesupervisorCrosscontaminationCookedfoodsEHODrystorageWashhandsInfectingcustomersSneezingSanitizeInfectiousClearlylabelitemsTimePhysicalcontaminantUse bydateBacteriaCorrectlytrainedColourcodedchoppingboards

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