holdingunitmicroorganismtemperaturedangerzonefoodhandlingtransmitbiologicalcontaminantphysicalcontaminantviruscontaminatedfoodcleaningfoodcontactsurfacethermometerholdingsanitizingfoodborneillnessequipmentutensilsparasitecriticallimitsanitationpersonalhygienechemicalcontaminantContaminantpotentiallyhazardousfoodsHazardAnalysisCriticalControl Point(HACCP)thermostatcriticalcontrolpoint(CCP)pathogencross-contaminationroomtemperatureholdingunitmicroorganismtemperaturedangerzonefoodhandlingtransmitbiologicalcontaminantphysicalcontaminantviruscontaminatedfoodcleaningfoodcontactsurfacethermometerholdingsanitizingfoodborneillnessequipmentutensilsparasitecriticallimitsanitationpersonalhygienechemicalcontaminantContaminantpotentiallyhazardousfoodsHazardAnalysisCriticalControl Point(HACCP)thermostatcriticalcontrolpoint(CCP)pathogencross-contaminationroomtemperature

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