physicalcontaminantequipmentfoodborneillnessroomtemperaturepotentiallyhazardousfoodscross-contaminationchemicalcontaminantHazardAnalysisCriticalControl Point(HACCP)thermometercriticalcontrolpoint(CCP)sanitizingContaminantholdingunitcleaningfoodhandlingmicroorganismtransmitthermostatpathogensanitationutensilsholdingfoodcontactsurfacepersonalhygienevirustemperaturedangerzonebiologicalcontaminantparasitecriticallimitcontaminatedfoodphysicalcontaminantequipmentfoodborneillnessroomtemperaturepotentiallyhazardousfoodscross-contaminationchemicalcontaminantHazardAnalysisCriticalControl Point(HACCP)thermometercriticalcontrolpoint(CCP)sanitizingContaminantholdingunitcleaningfoodhandlingmicroorganismtransmitthermostatpathogensanitationutensilsholdingfoodcontactsurfacepersonalhygienevirustemperaturedangerzonebiologicalcontaminantparasitecriticallimitcontaminatedfood

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