StainlessCleaningHow andWhenUniformsGive Cheersto a teammember forbeing safeFoodProductionLogNudgeSafety TipTuesdayDownloadNudgeHANDHYGIENEReceivingLogDishMachineSanitizationLogCut GloveWhen towear andhow to cleanThermometerCalibrationWhen, WhereHowCutPreventionMealBreaksCleaningScheduleWhen,Where andWhoSlipResistantShoesPERSONINCHARGEPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESPREVENTINGCONTAMINATIONDURINGPREPARATIONColdStorageLogWASHINGFRUITS ANDVEGETABLES2XThermometercalibrationFoodHoldingLogWAREWASHINGFoodStorageStainlessCleaningHow andWhenUniformsGive Cheersto a teammember forbeing safeFoodProductionLogNudgeSafety TipTuesdayDownloadNudgeHANDHYGIENEReceivingLogDishMachineSanitizationLogCut GloveWhen towear andhow to cleanThermometerCalibrationWhen, WhereHowCutPreventionMealBreaksCleaningScheduleWhen,Where andWhoSlipResistantShoesPERSONINCHARGEPREVENTINGCONTAMINATIONFROM HANDSAND GLOVESPREVENTINGCONTAMINATIONDURINGPREPARATIONColdStorageLogWASHINGFRUITS ANDVEGETABLES2XThermometercalibrationFoodHoldingLogWAREWASHINGFoodStorage

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