WAREWASHINGFoodStorageCutPreventionThermometerCalibrationWhen, WhereHowReceivingLogWASHINGFRUITS ANDVEGETABLES2XMealBreaksPREVENTINGCONTAMINATIONDURINGPREPARATIONCleaningScheduleWhen,Where andWhoFoodHoldingLogSlipResistantShoesGive Cheersto a teammember forbeing safeUniformsDownloadNudgePERSONINCHARGEColdStorageLogPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESCut GloveWhen towear andhow to cleanDishMachineSanitizationLogNudgeSafety TipTuesdayStainlessCleaningHow andWhenThermometercalibrationHANDHYGIENEFoodProductionLogWAREWASHINGFoodStorageCutPreventionThermometerCalibrationWhen, WhereHowReceivingLogWASHINGFRUITS ANDVEGETABLES2XMealBreaksPREVENTINGCONTAMINATIONDURINGPREPARATIONCleaningScheduleWhen,Where andWhoFoodHoldingLogSlipResistantShoesGive Cheersto a teammember forbeing safeUniformsDownloadNudgePERSONINCHARGEColdStorageLogPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESCut GloveWhen towear andhow to cleanDishMachineSanitizationLogNudgeSafety TipTuesdayStainlessCleaningHow andWhenThermometercalibrationHANDHYGIENEFoodProductionLog

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