CalibratingPull the ANSULsystem first thenuse a silver fireextinguisher ifyou feelcomfortableWash yourhands andwear single-usegloves beforehandling thesefoodsRACE&PASSPhysicalAvoid,Deny,DefendCallext.71000ContainsstatementUse afinger cotorbandageCross-contactSymptomsto reportto mymanagerThe Big9 FoodAllergensEveryone'sjobTime andtemperaturecontrol forsafety2 or morepeople get thesame illnessor ate thesame foodWashyourhands10-15secondsPull, Aim,Squeeze,Sweep41-135 °FAt leastevery 2hoursRedtrayticketsTime-temperatureabuse, cross-contamination,poor personalhygiene, and poorcleaning &sanitizingImmunesystemresponseBiological,Chemical,PhysicalCalibratingPull the ANSULsystem first thenuse a silver fireextinguisher ifyou feelcomfortableWash yourhands andwear single-usegloves beforehandling thesefoodsRACE&PASSPhysicalAvoid,Deny,DefendCallext.71000ContainsstatementUse afinger cotorbandageCross-contactSymptomsto reportto mymanagerThe Big9 FoodAllergensEveryone'sjobTime andtemperaturecontrol forsafety2 or morepeople get thesame illnessor ate thesame foodWashyourhands10-15secondsPull, Aim,Squeeze,Sweep41-135 °FAt leastevery 2hoursRedtrayticketsTime-temperatureabuse, cross-contamination,poor personalhygiene, and poorcleaning &sanitizingImmunesystemresponseBiological,Chemical,Physical

FY 24 Bingo Review - 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. Calibrating
  2. Pull the ANSUL system first then use a silver fire extinguisher if you feel comfortable
  3. Wash your hands and wear single-use gloves before handling these foods
  4. RACE & PASS
  5. Physical
  6. Avoid, Deny, Defend
  7. Call ext. 71000
  8. Contains statement
  9. Use a finger cot or bandage
  10. Cross-contact
  11. Symptoms to report to my manager
  12. The Big 9 Food Allergens
  13. Everyone's job
  14. Time and temperature control for safety
  15. 2 or more people get the same illness or ate the same food
  16. Wash your hands
  17. 10-15 seconds
  18. Pull, Aim, Squeeze, Sweep
  19. 41-135 °F
  20. At least every 2 hours
  21. Red tray tickets
  22. Time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning & sanitizing
  23. Immune system response
  24. Biological, Chemical, Physical