HazardAnalysisCriticalControl Point(HACCP)potentiallyhazardousfoodsroomtemperaturetemperaturedangerzonevirusholdingunitbiologicalcontaminantContaminantcriticallimitfoodhandlingtransmitpersonalhygienecontaminatedfoodcleaningsanitationholdingcriticalcontrolpoint(CCP)foodcontactsurfacemicroorganismfoodborneillnessparasitepathogenutensilscross-contaminationequipmentthermostatphysicalcontaminantthermometerchemicalcontaminantsanitizingHazardAnalysisCriticalControl Point(HACCP)potentiallyhazardousfoodsroomtemperaturetemperaturedangerzonevirusholdingunitbiologicalcontaminantContaminantcriticallimitfoodhandlingtransmitpersonalhygienecontaminatedfoodcleaningsanitationholdingcriticalcontrolpoint(CCP)foodcontactsurfacemicroorganismfoodborneillnessparasitepathogenutensilscross-contaminationequipmentthermostatphysicalcontaminantthermometerchemicalcontaminantsanitizing

PHT: FOOD SAFETY & SANITATION (kjw 12/2017) - 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. Hazard Analysis Critical Control Point (HACCP)
  2. potentially hazardous foods
  3. room temperature
  4. temperature danger zone
  5. virus
  6. holding unit
  7. biological contaminant
  8. Contaminant
  9. critical limit
  10. food handling
  11. transmit
  12. personal hygiene
  13. contaminated food
  14. cleaning
  15. sanitation
  16. holding
  17. critical control point (CCP)
  18. food contact surface
  19. microorganism
  20. foodborne illness
  21. parasite
  22. pathogen
  23. utensils
  24. cross-contamination
  25. equipment
  26. thermostat
  27. physical contaminant
  28. thermometer
  29. chemical contaminant
  30. sanitizing