Use afinger cotorbandagePull, Aim,Squeeze,SweepPull the ANSULsystem first thenuse a silver fireextinguisher ifyou feelcomfortableRACE&PASSCross-contactBiological,Chemical,PhysicalImmunesystemresponseCallext.71000The Big9 FoodAllergensSymptomsto reportto mymanagerTime andtemperaturecontrol forsafetyTime-temperatureabuse, cross-contamination,poor personalhygiene, and poorcleaning &sanitizingEveryone'sjobAt leastevery 2hours2 or morepeople get thesame illnessor ate thesame food41-135 °FContainsstatementWash yourhands andwear single-usegloves beforehandling thesefoodsRedtrayticketsCalibratingAvoid,Deny,DefendPhysical10-15secondsWashyourhandsUse afinger cotorbandagePull, Aim,Squeeze,SweepPull the ANSULsystem first thenuse a silver fireextinguisher ifyou feelcomfortableRACE&PASSCross-contactBiological,Chemical,PhysicalImmunesystemresponseCallext.71000The Big9 FoodAllergensSymptomsto reportto mymanagerTime andtemperaturecontrol forsafetyTime-temperatureabuse, cross-contamination,poor personalhygiene, and poorcleaning &sanitizingEveryone'sjobAt leastevery 2hours2 or morepeople get thesame illnessor ate thesame food41-135 °FContainsstatementWash yourhands andwear single-usegloves beforehandling thesefoodsRedtrayticketsCalibratingAvoid,Deny,DefendPhysical10-15secondsWashyourhands

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