sprainsavoidaches &pains5 pillarsof foodsafetyCuttingBoardFoodthermometercalibrationlogProperusage ofsingle useglovesOventhermometersCutPreventionCarryloadsclose tobodyChemicalSafetyStorage4 c's ofsafety7DaysLeave thesame wayyou cameto workGreat shoesskid resistantis not slipresistantArmGuardsGoldenRules offoodSafety30minuteRuleThawingRefrigeratorthermometersPPECuts &Burnswhat to doWipingClothBreakfastSOPFoodCooking &Coolinglog3compartmentsinkUniforms&JewelryFoodstoragelabelsKniveswhat isthedangerzoneProperdrystorageColdstoragetemperaturelogCut awayfrombodyBewareof triphazardMop upa spillServicestandardLunchrequirements41degreesa cleanplace is asafe placeDateMarkingBreakfastrequirementsFIFORed &GreenBucketsThinkbeforeyou liftCleaningscheduleswhat are youresponsibleforChemicalsafetyHandingWashingfruits andvegetablesHandwashingFoodreceivinglogEmergencyproceduresPivot withfeet avoidtwistingStoragetimesFoodstoragehierarchyDishwashingmachineFoodThermometersSlipsCondimentcontainerswash dailyFoodholdinglogReportHazardsclimb safelyonlyapprovedladder andstep laddercrosscontaminationDo not usepans onbar morethan 1 dayFirst AidBasicTrainingCookingTemperatureassociatehealthRefrigerationThinksmartWorksmartTemperaturecontrolDishwasherthermometersDo notleaveknives4DaysCheckpackagedateHandsinkCleanliness:maintain aclean workenvironmentWareWashingDishwashingmachinesanitationlogAim for3x's adayTeamLiftOtherEquipmentFoodProductionlogCutGlovessprainsavoidaches &pains5 pillarsof foodsafetyCuttingBoardFoodthermometercalibrationlogProperusage ofsingle useglovesOventhermometersCutPreventionCarryloadsclose tobodyChemicalSafetyStorage4 c's ofsafety7DaysLeave thesame wayyou cameto workGreat shoesskid resistantis not slipresistantArmGuardsGoldenRules offoodSafety30minuteRuleThawingRefrigeratorthermometersPPECuts &Burnswhat to doWipingClothBreakfastSOPFoodCooking &Coolinglog3compartmentsinkUniforms&JewelryFoodstoragelabelsKniveswhat isthedangerzoneProperdrystorageColdstoragetemperaturelogCut awayfrombodyBewareof triphazardMop upa spillServicestandardLunchrequirements41degreesa cleanplace is asafe placeDateMarkingBreakfastrequirementsFIFORed &GreenBucketsThinkbeforeyou liftCleaningscheduleswhat are youresponsibleforChemicalsafetyHandingWashingfruits andvegetablesHandwashingFoodreceivinglogEmergencyproceduresPivot withfeet avoidtwistingStoragetimesFoodstoragehierarchyDishwashingmachineFoodThermometersSlipsCondimentcontainerswash dailyFoodholdinglogReportHazardsclimb safelyonlyapprovedladder andstep laddercrosscontaminationDo not usepans onbar morethan 1 dayFirst AidBasicTrainingCookingTemperatureassociatehealthRefrigerationThinksmartWorksmartTemperaturecontrolDishwasherthermometersDo notleaveknives4DaysCheckpackagedateHandsinkCleanliness:maintain aclean workenvironmentWareWashingDishwashingmachinesanitationlogAim for3x's adayTeamLiftOtherEquipmentFoodProductionlogCutGloves

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