Cleaningutensils andtools areproperlystoredHandwashingsinks havehot water,soap, andpaper towelsCompletedFoodSafetyTrainingWho isthe plantmanager?PestControlDoors andwindows areclosed orhavescreensReporteda nearmiss in mywork areaDocumentedmy cleaningassignmentsper MSSfrequencySubmitteda workrequestReportedpests orpest trapdamageChemicalsare labeledand storedaway in myareaWearingmy PPEproperlyWhatAllergensare in ourproducts?Correcteda foodsafetyissueParticipatein a foodsafetymeetingThermometerCleanedmylockerReportbroken glassor brittleplastic in myareaCleanedmy workarearework/WIPmaterial isproperlytagged andsegregated.Food gradeand non foodgradechemicals aresegregated.WashedHandsproperlyafter breakInspectedmaterials orproduct fortamperingParticipatein a GMPinspectionCleaningutensils andtools areproperlystoredHandwashingsinks havehot water,soap, andpaper towelsCompletedFoodSafetyTrainingWho isthe plantmanager?PestControlDoors andwindows areclosed orhavescreensReporteda nearmiss in mywork areaDocumentedmy cleaningassignmentsper MSSfrequencySubmitteda workrequestReportedpests orpest trapdamageChemicalsare labeledand storedaway in myareaWearingmy PPEproperlyWhatAllergensare in ourproducts?Correcteda foodsafetyissueParticipatein a foodsafetymeetingThermometerCleanedmylockerReportbroken glassor brittleplastic in myareaCleanedmy workarearework/WIPmaterial isproperlytagged andsegregated.Food gradeand non foodgradechemicals aresegregated.WashedHandsproperlyafter breakInspectedmaterials orproduct fortamperingParticipatein a GMPinspection

Food Safety 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. Cleaning utensils and tools are properly stored
  2. Handwashing sinks have hot water, soap, and paper towels
  3. Completed Food Safety Training
  4. Who is the plant manager?
  5. Pest Control
  6. Doors and windows are closed or have screens
  7. Reported a near miss in my work area
  8. Documented my cleaning assignments per MSS frequency
  9. Submitted a work request
  10. Reported pests or pest trap damage
  11. Chemicals are labeled and stored away in my area
  12. Wearing my PPE properly
  13. What Allergens are in our products?
  14. Corrected a food safety issue
  15. Participate in a food safety meeting
  16. Thermometer
  17. Cleaned my locker
  18. Report broken glass or brittle plastic in my area
  19. Cleaned my work area
  20. rework/WIP material is properly tagged and segregated.
  21. Food grade and non food grade chemicals are segregated.
  22. Washed Hands properly after break
  23. Inspected materials or product for tampering
  24. Participate in a GMP inspection