Mop upa spillTeamLiftDo notleaveknivessprainsavoidaches &painsAim for3x's adayBewareof triphazardTemperaturecontrolHandsink41degreesassociatehealth7DayscrosscontaminationThawingBreakfastrequirementsRefrigeratorthermometersProperdrystorageWareWashing4DaysDishwashingmachineFoodthermometercalibrationlogChemicalSafetyStorageOtherEquipmentDateMarkingChemicalsafetyHandingProperusage ofsingle useglovesColdstoragetemperaturelogLeave thesame wayyou cameto workCutGlovesCondimentcontainerswash dailyCuttingBoardFirst AidBasicTrainingGoldenRules offoodSafety3compartmentsinkFoodThermometersDishwasherthermometers30minuteRuleFoodCooking &Coolinglog4 c's ofsafetyReportHazardsEmergencyproceduresWipingClothFoodstoragehierarchyFoodProductionlogFoodholdinglogStoragetimesCarryloadsclose tobodyCookingTemperatureCheckpackagedateCut awayfrombodyDishwashingmachinesanitationlogCuts &Burnswhat to doLunchrequirementsa cleanplace is asafe placeFoodreceivinglogServicestandardRed &GreenBucketsclimb safelyonlyapprovedladder andstep ladderFIFOOventhermometersWashingfruits andvegetablesDo not usepans onbar morethan 1 dayThinkbeforeyou liftRefrigerationBreakfastSOPCleaningscheduleswhat are youresponsibleforCleanliness:maintain aclean workenvironmentKnivesHandwashingwhat isthedangerzoneGreat shoesskid resistantis not slipresistant5 pillarsof foodsafetyCutPreventionPivot withfeet avoidtwistingFoodstoragelabelsThinksmartWorksmartArmGuardsUniforms&JewelryPPESlipsMop upa spillTeamLiftDo notleaveknivessprainsavoidaches &painsAim for3x's adayBewareof triphazardTemperaturecontrolHandsink41degreesassociatehealth7DayscrosscontaminationThawingBreakfastrequirementsRefrigeratorthermometersProperdrystorageWareWashing4DaysDishwashingmachineFoodthermometercalibrationlogChemicalSafetyStorageOtherEquipmentDateMarkingChemicalsafetyHandingProperusage ofsingle useglovesColdstoragetemperaturelogLeave thesame wayyou cameto workCutGlovesCondimentcontainerswash dailyCuttingBoardFirst AidBasicTrainingGoldenRules offoodSafety3compartmentsinkFoodThermometersDishwasherthermometers30minuteRuleFoodCooking &Coolinglog4 c's ofsafetyReportHazardsEmergencyproceduresWipingClothFoodstoragehierarchyFoodProductionlogFoodholdinglogStoragetimesCarryloadsclose tobodyCookingTemperatureCheckpackagedateCut awayfrombodyDishwashingmachinesanitationlogCuts &Burnswhat to doLunchrequirementsa cleanplace is asafe placeFoodreceivinglogServicestandardRed &GreenBucketsclimb safelyonlyapprovedladder andstep ladderFIFOOventhermometersWashingfruits andvegetablesDo not usepans onbar morethan 1 dayThinkbeforeyou liftRefrigerationBreakfastSOPCleaningscheduleswhat are youresponsibleforCleanliness:maintain aclean workenvironmentKnivesHandwashingwhat isthedangerzoneGreat shoesskid resistantis not slipresistant5 pillarsof foodsafetyCutPreventionPivot withfeet avoidtwistingFoodstoragelabelsThinksmartWorksmartArmGuardsUniforms&JewelryPPESlips

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