FoodholdinglogEmergencyproceduresCarryloadsclose tobodyDo not usepans onbar morethan 1 dayCuttingBoardCleanliness:maintain aclean workenvironmentOtherEquipmentclimb safelyonlyapprovedladder andstep ladderWareWashingFoodreceivinglog3compartmentsinkPivot withfeet avoidtwistingBewareof triphazardCut awayfrombodyCuts &Burnswhat to doThawingWashingfruits andvegetablesMop upa spillDateMarking4 c's ofsafetyFirst AidBasicTrainingChemicalSafetyStorageLunchrequirementsProperdrystorageAim for3x's adayLeave thesame wayyou cameto workFoodstoragelabelsBreakfastrequirementsColdstoragetemperaturelogTemperaturecontrolWipingClothArmGuardsCutGlovesDo notleaveknivescrosscontaminationServicestandardRed &GreenBuckets30minuteRuleFoodProductionlogSlipsFIFODishwashingmachinesanitationlogThinksmartWorksmartRefrigeration7DaysThinkbeforeyou liftBreakfastSOPStoragetimesHandsinkReportHazardsKnivesCheckpackagedateFoodstoragehierarchyHandwashingUniforms&JewelryCleaningscheduleswhat are youresponsiblefora cleanplace is asafe placeOventhermometersDishwashingmachinePPECutPreventionassociatehealthRefrigeratorthermometersFoodthermometercalibrationlog4Dayswhat isthedangerzoneChemicalsafetyHandingsprainsavoidaches &painsProperusage ofsingle useglovesFoodThermometersGreat shoesskid resistantis not slipresistantGoldenRules offoodSafety41degrees5 pillarsof foodsafetyTeamLiftCookingTemperatureCondimentcontainerswash dailyDishwasherthermometersFoodCooking &CoolinglogFoodholdinglogEmergencyproceduresCarryloadsclose tobodyDo not usepans onbar morethan 1 dayCuttingBoardCleanliness:maintain aclean workenvironmentOtherEquipmentclimb safelyonlyapprovedladder andstep ladderWareWashingFoodreceivinglog3compartmentsinkPivot withfeet avoidtwistingBewareof triphazardCut awayfrombodyCuts &Burnswhat to doThawingWashingfruits andvegetablesMop upa spillDateMarking4 c's ofsafetyFirst AidBasicTrainingChemicalSafetyStorageLunchrequirementsProperdrystorageAim for3x's adayLeave thesame wayyou cameto workFoodstoragelabelsBreakfastrequirementsColdstoragetemperaturelogTemperaturecontrolWipingClothArmGuardsCutGlovesDo notleaveknivescrosscontaminationServicestandardRed &GreenBuckets30minuteRuleFoodProductionlogSlipsFIFODishwashingmachinesanitationlogThinksmartWorksmartRefrigeration7DaysThinkbeforeyou liftBreakfastSOPStoragetimesHandsinkReportHazardsKnivesCheckpackagedateFoodstoragehierarchyHandwashingUniforms&JewelryCleaningscheduleswhat are youresponsiblefora cleanplace is asafe placeOventhermometersDishwashingmachinePPECutPreventionassociatehealthRefrigeratorthermometersFoodthermometercalibrationlog4Dayswhat isthedangerzoneChemicalsafetyHandingsprainsavoidaches &painsProperusage ofsingle useglovesFoodThermometersGreat shoesskid resistantis not slipresistantGoldenRules offoodSafety41degrees5 pillarsof foodsafetyTeamLiftCookingTemperatureCondimentcontainerswash dailyDishwasherthermometersFoodCooking &Coolinglog

Untitled Bingo - 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. Food holding log
  2. Emergency procedures
  3. Carry loads close to body
  4. Do not use pans on bar more than 1 day
  5. Cutting Board
  6. Cleanliness: maintain a clean work environment
  7. Other Equipment
  8. climb safely only approved ladder and step ladder
  9. Ware Washing
  10. Food receiving log
  11. 3 compartment sink
  12. Pivot with feet avoid twisting
  13. Beware of trip hazard
  14. Cut away from body
  15. Cuts & Burns what to do
  16. Thawing
  17. Washing fruits and vegetables
  18. Mop up a spill
  19. Date Marking
  20. 4 c's of safety
  21. First Aid Basic Training
  22. Chemical Safety Storage
  23. Lunch requirements
  24. Proper dry storage
  25. Aim for 3x's a day
  26. Leave the same way you came to work
  27. Food storage labels
  28. Breakfast requirements
  29. Cold storage temperature log
  30. Temperature control
  31. Wiping Cloth
  32. Arm Guards
  33. Cut Gloves
  34. Do not leave knives
  35. cross contamination
  36. Service standard
  37. Red & Green Buckets
  38. 30 minute Rule
  39. Food Production log
  40. Slips
  41. FIFO
  42. Dishwashing machine sanitation log
  43. Think smart Work smart
  44. Refrigeration
  45. 7 Days
  46. Think before you lift
  47. Breakfast SOP
  48. Storage times
  49. Hand sink
  50. Report Hazards
  51. Knives
  52. Check package date
  53. Food storage hierarchy
  54. Hand washing
  55. Uniforms & Jewelry
  56. Cleaning schedules what are you responsible for
  57. a clean place is a safe place
  58. Oven thermometers
  59. Dishwashing machine
  60. PPE
  61. Cut Prevention
  62. associate health
  63. Refrigerator thermometers
  64. Food thermometer calibration log
  65. 4 Days
  66. what is the danger zone
  67. Chemical safety Handing
  68. sprains avoid aches & pains
  69. Proper usage of single use gloves
  70. Food Thermometers
  71. Great shoes skid resistant is not slip resistant
  72. Golden Rules of food Safety
  73. 41degrees
  74. 5 pillars of food safety
  75. Team Lift
  76. Cooking Temperature
  77. Condiment containers wash daily
  78. Dishwasher thermometers
  79. Food Cooking & Cooling log