foodborneillnessviruscontaminatedfoodcriticallimitpotentiallyhazardousfoodsmicroorganismutensilsholdingunitpathogensanitationthermometersanitizingequipmentcriticalcontrolpoint(CCP)biologicalcontaminanttransmitcleaningthermostattemperaturedangerzonefoodcontactsurfaceContaminantholdingphysicalcontaminantfoodhandlingpersonalhygienecross-contaminationHazardAnalysisCriticalControl Point(HACCP)parasitechemicalcontaminantroomtemperaturefoodborneillnessviruscontaminatedfoodcriticallimitpotentiallyhazardousfoodsmicroorganismutensilsholdingunitpathogensanitationthermometersanitizingequipmentcriticalcontrolpoint(CCP)biologicalcontaminanttransmitcleaningthermostattemperaturedangerzonefoodcontactsurfaceContaminantholdingphysicalcontaminantfoodhandlingpersonalhygienecross-contaminationHazardAnalysisCriticalControl Point(HACCP)parasitechemicalcontaminantroomtemperature

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