WareWashingGoldenRules offoodSafetyChemicalSafetyStorageCutGlovesAim for3x's adayFoodProductionlog4 c's ofsafetyMop upa spillCut awayfrombodyThawingFoodreceivinglogCutPreventionGreat shoesskid resistantis not slipresistantStoragetimesThinkbeforeyou liftcrosscontaminationOventhermometersBewareof triphazardCuttingBoardCleanliness:maintain aclean workenvironmentwhat isthedangerzone7DaysServicestandard5 pillarsof foodsafetyRefrigerationLunchrequirementsCondimentcontainerswash dailyFoodstoragehierarchyOtherEquipmentTeamLiftKnivesSlipsProperusage ofsingle useglovesCleaningscheduleswhat are youresponsiblefora cleanplace is asafe placeColdstoragetemperaturelogTemperaturecontrolDo not usepans onbar morethan 1 dayFoodstoragelabelsFoodCooking &CoolinglogRed &GreenBucketsDateMarkingEmergencyproceduresDishwasherthermometersFirst AidBasicTrainingLeave thesame wayyou cameto workFIFOThinksmartWorksmartBreakfastrequirementsReportHazardsDishwashingmachinesanitationlogsprainsavoidaches &pains30minuteRulePPEUniforms&JewelryHandsinkProperdrystorageBreakfastSOPPivot withfeet avoidtwisting41degreesFoodThermometersRefrigeratorthermometersclimb safelyonlyapprovedladder andstep ladderWipingClothCuts &Burnswhat to do3compartmentsink4DaysHandwashingFoodthermometercalibrationlogChemicalsafetyHandingWashingfruits andvegetablesDishwashingmachineCookingTemperatureCheckpackagedateassociatehealthDo notleaveknivesCarryloadsclose tobodyArmGuardsFoodholdinglogWareWashingGoldenRules offoodSafetyChemicalSafetyStorageCutGlovesAim for3x's adayFoodProductionlog4 c's ofsafetyMop upa spillCut awayfrombodyThawingFoodreceivinglogCutPreventionGreat shoesskid resistantis not slipresistantStoragetimesThinkbeforeyou liftcrosscontaminationOventhermometersBewareof triphazardCuttingBoardCleanliness:maintain aclean workenvironmentwhat isthedangerzone7DaysServicestandard5 pillarsof foodsafetyRefrigerationLunchrequirementsCondimentcontainerswash dailyFoodstoragehierarchyOtherEquipmentTeamLiftKnivesSlipsProperusage ofsingle useglovesCleaningscheduleswhat are youresponsiblefora cleanplace is asafe placeColdstoragetemperaturelogTemperaturecontrolDo not usepans onbar morethan 1 dayFoodstoragelabelsFoodCooking &CoolinglogRed &GreenBucketsDateMarkingEmergencyproceduresDishwasherthermometersFirst AidBasicTrainingLeave thesame wayyou cameto workFIFOThinksmartWorksmartBreakfastrequirementsReportHazardsDishwashingmachinesanitationlogsprainsavoidaches &pains30minuteRulePPEUniforms&JewelryHandsinkProperdrystorageBreakfastSOPPivot withfeet avoidtwisting41degreesFoodThermometersRefrigeratorthermometersclimb safelyonlyapprovedladder andstep ladderWipingClothCuts &Burnswhat to do3compartmentsink4DaysHandwashingFoodthermometercalibrationlogChemicalsafetyHandingWashingfruits andvegetablesDishwashingmachineCookingTemperatureCheckpackagedateassociatehealthDo notleaveknivesCarryloadsclose tobodyArmGuardsFoodholdinglog

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