PREVENTINGCONTAMINATIONFROM HANDSAND GLOVESStainlessCleaningHow andWhenFoodHoldingLogThermometercalibrationReceivingLogFoodProductionLogWASHINGFRUITS ANDVEGETABLES2XPERSONINCHARGEMealBreaksSlipResistantShoesHANDHYGIENEDownloadNudgeCutPreventionColdStorageLogThermometerCalibrationWhen, WhereHowGive Cheersto a teammember forbeing safeNudgeSafety TipTuesdayCut GloveWhen towear andhow to cleanWAREWASHINGUniformsPREVENTINGCONTAMINATIONDURINGPREPARATIONFoodStorageDishMachineSanitizationLogCleaningScheduleWhen,Where andWhoPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESStainlessCleaningHow andWhenFoodHoldingLogThermometercalibrationReceivingLogFoodProductionLogWASHINGFRUITS ANDVEGETABLES2XPERSONINCHARGEMealBreaksSlipResistantShoesHANDHYGIENEDownloadNudgeCutPreventionColdStorageLogThermometerCalibrationWhen, WhereHowGive Cheersto a teammember forbeing safeNudgeSafety TipTuesdayCut GloveWhen towear andhow to cleanWAREWASHINGUniformsPREVENTINGCONTAMINATIONDURINGPREPARATIONFoodStorageDishMachineSanitizationLogCleaningScheduleWhen,Where andWho

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