WASHINGFRUITS ANDVEGETABLES2XCutPreventionFoodStorageNudgeSafety TipTuesdayPERSONINCHARGEFoodHoldingLogCleaningScheduleWhen,Where andWhoMealBreaksStainlessCleaningHow andWhenCut GloveWhen towear andhow to cleanWAREWASHINGThermometercalibrationUniformsDishMachineSanitizationLogPREVENTINGCONTAMINATIONDURINGPREPARATIONPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESSlipResistantShoesGive Cheersto a teammember forbeing safeDownloadNudgeHANDHYGIENEReceivingLogFoodProductionLogColdStorageLogThermometerCalibrationWhen, WhereHowWASHINGFRUITS ANDVEGETABLES2XCutPreventionFoodStorageNudgeSafety TipTuesdayPERSONINCHARGEFoodHoldingLogCleaningScheduleWhen,Where andWhoMealBreaksStainlessCleaningHow andWhenCut GloveWhen towear andhow to cleanWAREWASHINGThermometercalibrationUniformsDishMachineSanitizationLogPREVENTINGCONTAMINATIONDURINGPREPARATIONPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESSlipResistantShoesGive Cheersto a teammember forbeing safeDownloadNudgeHANDHYGIENEReceivingLogFoodProductionLogColdStorageLogThermometerCalibrationWhen, WhereHow

Safety BINGO Round 5 - Chartwells Beloit - 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. WASHING FRUITS AND VEGETABLES 2X
  2. Cut Prevention
  3. Food Storage
  4. Nudge Safety Tip Tuesday
  5. PERSON IN CHARGE
  6. Food Holding Log
  7. Cleaning Schedule When, Where and Who
  8. Meal Breaks
  9. Stainless Cleaning How and When
  10. Cut Glove When to wear and how to clean
  11. WARE WASHING
  12. Thermometer calibration
  13. Uniforms
  14. Dish Machine Sanitization Log
  15. PREVENTING CONTAMINATION DURING PREPARATION
  16. PREVENTING CONTAMINATION FROM HANDS AND GLOVES
  17. Slip Resistant Shoes
  18. Give Cheers to a team member for being safe
  19. Download Nudge
  20. HAND HYGIENE
  21. Receiving Log
  22. Food Production Log
  23. Cold Storage Log
  24. Thermometer Calibration When, Where How