(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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Food Temperature Thermometer/How to use
Chemical Sanitizer (Chloride)
Food Cooking & cooling Log
Clean Uniforms
Thawing food
If it's dirty CLEAN IT
Food Labeling+
Chemical sanitizer (Quat)
Personal Hygiene
Jewelry & fingernail policy
Slip, trips & fall
Food holding log
Utensil & Equipment storage
Food Storage Hierarchy
Where to store wiping cloth
Food Allergens
30 minute rule
Physical Food Contamination
Illness policy
Cleaning Cloth
Clean containers daily
Lead by Example
Dish machine sanitation log
HACCP log
Hot water sanitizer
One time glove usage/changing
Cleaning Chemical Usage
Fruit & vegetable washing
Chemical test strips
Cleaning Chemical Storage
Daily 3 compartment sink log
Hair clean, hairnet, hat
Drain & Clean dish machine
cold storage
Receiving food log
Chemical Food Contamination
Shoes slip resistant
When to clean or change knives
Food Holding log
cold storage temperature log
Time as a control
Preventative Food Contamination
Cleaning
Red Bucket
Returned & unopened food
Hot TCS food above135
Cut Glove sanitation
Date Marking
Food Contact Surface
Three compartment sink
Cut Glove
Biological food contamination
Cold storage thermometers
Service Standards
non Food Contact Surface
Bandage & wound care policy
Person in charge
Scheduled cleaning tasks & times
Beard, mustache short or beard net
Slacking or tempering
Green Bucket
5 minute clean in place
Sanitize
Handwashing Policy
SDS (safety Data Sheets)
TDZ (temperature danger zone) temps between 41 & 135
