This bingo card has a free space and 24 words: Started in Pillsbury in 1959 to make sure food produced for astronauts was safe., Sets the minimum requirements that food manufacturers have to follow., Process of putting information on our product so we can trace it in the market. Also ensure customer complaints can be accurately reported and investigated., Key processing steps where quality hazards need to be controlled., Process of removing harmless bacteria that could cause off taste/odor, Principle that determines where food safety hazards are present in the manufacturing process, Process used to purify our water, Application of methods, procedures, and tests to determine compliance with HACCP, Things that could potentially get in our product and make it unsafe, What we do in our processes, production, and packaging to ensure our consumers have a satisfactory experience with the product., Process where we receive water from sources via a tanker., Principle that consists of establishing procedures that must be followed when the critical limits are not met., Passed by Congress in 2016 which required all food manufactures to create Food Safety Plans that incorporated Preventive Controls., Mandatory requirements set by the FDA to determine what a product must contain to be marketed under a certain name, Either a program or process step that controls food safety hazards, Set of requirements that is used to measure the effectiveness of the Food Safety Plan and Food Quality Plan., Required for documenting the compliance with HACCP plan, The conditions and practices under which food and beverage are manufactured to prevent contamination, illness, or injury., Thresholds (specification limits) for controlling food safety hazards., Principle that consists of planning CCP monitoring requirements., Required for maintaining food safety: Pest Prevention Calibration Premises and equipment maintenance, Key processing steps where food safety hazards are controlled and as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level., Method for how to evaluate the food safety hazards of the manufacturing process. and Developed to control food safety hazards and helps reduce food safety hazards from getting into production. Updated/reviewed at least annually..
Food Safety Bingo | Manufacturing 1-34 | PTP | PLAN'O | QA & RA Week
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