SDS(safetyDataSheets)Saysomethingnice to yourcoworkerChemicalFoodContaminationSmile atastranger5 minuteclean inplaceScheduledcleaningtasks &timesFoodLabelingServiceStandardsnon FoodContactSurfaceWhat isyourfavoritefoodCleancontainersdailyrequirementof a lunchOne time gloveusage/changingReceivingfood logRed &GreenBucketCutGlovesanitationUtensil &EquipmentstorageHandwashingPolicyOSHA(Occupation,Safety &HealthAdministrationFood TemperatureThermometer/Howto useDaily 3compartmentsink logFoodAllergensSlip,trips &fallCooling foodchartingtemperaturesDrain &CleandishmachineDateMarkingcoldstoragePreventativeFoodContaminationWhat isyourfavoritesongAssociateHealthChemicalsanitizer(Quat)20minuteruleRequirementsof a breakfastChemicalteststripsAssociateTrainingFoodContactSurfacePhysical FoodContaminationFoodThermometercalibrationlogCleaningChemicalUsagePersoninchargeReturned&unopenedfoodWhere tostorewipingclothPersonalHygieneIf it's dirtyCLEANITWhen toclean orchangeknivesFoodCooking &coolingLogSmile atyourcoworkerBandage& woundcarepolicyHACCPlogCleaningChemicalStorageSlackingortemperingHairclean,hairnet,hatFoodStorageHierarchyJewelry &fingernailpolicyLead byExampleBurnPreventionThreecompartmentsinkBeard,mustacheshort orbeard netFoodHoldinglogFoodProductionlogwarewashingShoesslipresistantCleanUniformsTDZ(temperaturedanger zone)temps between41 & 135DishmachinesanitationlogFruit &vegetablewashingSDS(safetyDataSheets)Saysomethingnice to yourcoworkerChemicalFoodContaminationSmile atastranger5 minuteclean inplaceScheduledcleaningtasks &timesFoodLabelingServiceStandardsnon FoodContactSurfaceWhat isyourfavoritefoodCleancontainersdailyrequirementof a lunchOne time gloveusage/changingReceivingfood logRed &GreenBucketCutGlovesanitationUtensil &EquipmentstorageHandwashingPolicyOSHA(Occupation,Safety &HealthAdministrationFood TemperatureThermometer/Howto useDaily 3compartmentsink logFoodAllergensSlip,trips &fallCooling foodchartingtemperaturesDrain &CleandishmachineDateMarkingcoldstoragePreventativeFoodContaminationWhat isyourfavoritesongAssociateHealthChemicalsanitizer(Quat)20minuteruleRequirementsof a breakfastChemicalteststripsAssociateTrainingFoodContactSurfacePhysical FoodContaminationFoodThermometercalibrationlogCleaningChemicalUsagePersoninchargeReturned&unopenedfoodWhere tostorewipingclothPersonalHygieneIf it's dirtyCLEANITWhen toclean orchangeknivesFoodCooking &coolingLogSmile atyourcoworkerBandage& woundcarepolicyHACCPlogCleaningChemicalStorageSlackingortemperingHairclean,hairnet,hatFoodStorageHierarchyJewelry &fingernailpolicyLead byExampleBurnPreventionThreecompartmentsinkBeard,mustacheshort orbeard netFoodHoldinglogFoodProductionlogwarewashingShoesslipresistantCleanUniformsTDZ(temperaturedanger zone)temps between41 & 135DishmachinesanitationlogFruit &vegetablewashing

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. SDS (safety Data Sheets)
  2. Say something nice to your coworker
  3. Chemical Food Contamination
  4. Smile at a stranger
  5. 5 minute clean in place
  6. Scheduled cleaning tasks & times
  7. Food Labeling
  8. Service Standards
  9. non Food Contact Surface
  10. What is your favorite food
  11. Clean containers daily
  12. requirement of a lunch
  13. One time glove usage/changing
  14. Receiving food log
  15. Red & Green Bucket
  16. Cut Glove sanitation
  17. Utensil & Equipment storage
  18. Handwashing Policy
  19. OSHA (Occupation, Safety & Health Administration
  20. Food Temperature Thermometer/How to use
  21. Daily 3 compartment sink log
  22. Food Allergens
  23. Slip, trips & fall
  24. Cooling food charting temperatures
  25. Drain & Clean dish machine
  26. Date Marking
  27. cold storage
  28. Preventative Food Contamination
  29. What is your favorite song
  30. Associate Health
  31. Chemical sanitizer (Quat)
  32. 20 minute rule
  33. Requirements of a breakfast
  34. Chemical test strips
  35. Associate Training
  36. Food Contact Surface
  37. Physical Food Contamination
  38. Food Thermometer calibration log
  39. Cleaning Chemical Usage
  40. Person in charge
  41. Returned & unopened food
  42. Where to store wiping cloth
  43. Personal Hygiene
  44. If it's dirty CLEAN IT
  45. When to clean or change knives
  46. Food Cooking & cooling Log
  47. Smile at your coworker
  48. Bandage & wound care policy
  49. HACCP log
  50. Cleaning Chemical Storage
  51. Slacking or tempering
  52. Hair clean, hairnet, hat
  53. Food Storage Hierarchy
  54. Jewelry & fingernail policy
  55. Lead by Example
  56. Burn Prevention
  57. Three compartment sink
  58. Beard, mustache short or beard net
  59. Food Holding log
  60. Food Production log
  61. ware washing
  62. Shoes slip resistant
  63. Clean Uniforms
  64. TDZ (temperature danger zone) temps between 41 & 135
  65. Dish machine sanitation log
  66. Fruit & vegetable washing