UniformsFoodProductionLogNudgeSafety TipTuesdayPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESWAREWASHINGReceivingLogDownloadNudgeCutPreventionThermometerCalibrationWhen, WhereHowPREVENTINGCONTAMINATIONDURINGPREPARATIONColdStorageLogWASHINGFRUITS ANDVEGETABLES2XDishMachineSanitizationLogStainlessCleaningHow andWhenMealBreaksCut GloveWhen towear andhow to cleanPERSONINCHARGECleaningScheduleWhen,Where andWhoFoodStorageSlipResistantShoesHANDHYGIENEThermometercalibrationGive Cheersto a teammember forbeing safeFoodHoldingLogUniformsFoodProductionLogNudgeSafety TipTuesdayPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESWAREWASHINGReceivingLogDownloadNudgeCutPreventionThermometerCalibrationWhen, WhereHowPREVENTINGCONTAMINATIONDURINGPREPARATIONColdStorageLogWASHINGFRUITS ANDVEGETABLES2XDishMachineSanitizationLogStainlessCleaningHow andWhenMealBreaksCut GloveWhen towear andhow to cleanPERSONINCHARGECleaningScheduleWhen,Where andWhoFoodStorageSlipResistantShoesHANDHYGIENEThermometercalibrationGive Cheersto a teammember forbeing safeFoodHoldingLog

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