WashedHandsproperlyafter breakrework/WIPmaterial isproperlytagged andsegregated.Correcteda foodsafetyissueCompletedFoodSafetyTrainingReportbroken glassor brittleplastic in myareaCleaningutensils andtools areproperlystoredParticipatein a GMPinspectionChemicalsare labeledand storedaway in myareaDoors andwindows areclosed orhavescreensWhatAllergensare in ourproducts?Reportedpests orpest trapdamageDocumentedmy cleaningassignmentsper MSSfrequencyReporteda nearmiss in mywork areaCleanedmy workareaInspectedmaterials orproduct fortamperingHandwashingsinks havehot water,soap, andpaper towelsSubmitteda workrequestParticipatein a foodsafetymeetingWho isthe plantmanager?CleanedmylockerWearingmy PPEproperlyFood gradeand non foodgradechemicals aresegregated.PestControlThermometerWashedHandsproperlyafter breakrework/WIPmaterial isproperlytagged andsegregated.Correcteda foodsafetyissueCompletedFoodSafetyTrainingReportbroken glassor brittleplastic in myareaCleaningutensils andtools areproperlystoredParticipatein a GMPinspectionChemicalsare labeledand storedaway in myareaDoors andwindows areclosed orhavescreensWhatAllergensare in ourproducts?Reportedpests orpest trapdamageDocumentedmy cleaningassignmentsper MSSfrequencyReporteda nearmiss in mywork areaCleanedmy workareaInspectedmaterials orproduct fortamperingHandwashingsinks havehot water,soap, andpaper towelsSubmitteda workrequestParticipatein a foodsafetymeetingWho isthe plantmanager?CleanedmylockerWearingmy PPEproperlyFood gradeand non foodgradechemicals aresegregated.PestControlThermometer

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