41-135 °FImmunesystemresponsePull, Aim,Squeeze,SweepSymptomsto reportto mymanagerAt leastevery 2hoursAvoid,Deny,DefendCallext.710002 or morepeople get thesame illnessor ate thesame foodRACE&PASSThe Big9 FoodAllergensUse afinger cotorbandageCross-contact10-15secondsWash yourhands andwear single-usegloves beforehandling thesefoodsBiological,Chemical,PhysicalEveryone'sjobTime andtemperaturecontrol forsafetyContainsstatementRedtrayticketsPull the ANSULsystem first thenuse a silver fireextinguisher ifyou feelcomfortableCalibratingWashyourhandsTime-temperatureabuse, cross-contamination,poor personalhygiene, and poorcleaning &sanitizingPhysical41-135 °FImmunesystemresponsePull, Aim,Squeeze,SweepSymptomsto reportto mymanagerAt leastevery 2hoursAvoid,Deny,DefendCallext.710002 or morepeople get thesame illnessor ate thesame foodRACE&PASSThe Big9 FoodAllergensUse afinger cotorbandageCross-contact10-15secondsWash yourhands andwear single-usegloves beforehandling thesefoodsBiological,Chemical,PhysicalEveryone'sjobTime andtemperaturecontrol forsafetyContainsstatementRedtrayticketsPull the ANSULsystem first thenuse a silver fireextinguisher ifyou feelcomfortableCalibratingWashyourhandsTime-temperatureabuse, cross-contamination,poor personalhygiene, and poorcleaning &sanitizingPhysical

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