FoodAllergyContaminationShellstockTagsFoodborneIllnessSneezeGuardsCleaners,sanitizers,polishesFood-borneInfectionCrosscontaminationContaminationBacteriumUnsafepracticesFoodborneillnesssymptomsCrossConnectionshigella,E.coli,salmonella,salmonellaTyhi.BiologicaltoxinsCold-holdingEquipmentStaples,bandages,glass, dirt,bonesMSG(MonosodiumGlutamate)CriticalControlPoint(CCP)ReducedOxygenPackagingBackflowCleaninPlaceneutralslightlyacidic, pH7.5-4.6FIFOCrossContaminationInfestationHandAntisepticFingerCotMaterialSafetyDataSheetMoldTime andtemp.abuseModifiedAtmospherePackaging(MAP)41 degrees-135 degrees70-125degreesHazardFood, Acidity,Temperature,Time, Oxygen,MoistureFoodborneIllnessoutbreakFungiHep A,NorovirusHot-holdingEquipmentHigh riskpopulationBiologicalcontaminationPathogenMicro-organismSafepracticeTCSfoodsFoodAllergyContaminationShellstockTagsFoodborneIllnessSneezeGuardsCleaners,sanitizers,polishesFood-borneInfectionCrosscontaminationContaminationBacteriumUnsafepracticesFoodborneillnesssymptomsCrossConnectionshigella,E.coli,salmonella,salmonellaTyhi.BiologicaltoxinsCold-holdingEquipmentStaples,bandages,glass, dirt,bonesMSG(MonosodiumGlutamate)CriticalControlPoint(CCP)ReducedOxygenPackagingBackflowCleaninPlaceneutralslightlyacidic, pH7.5-4.6FIFOCrossContaminationInfestationHandAntisepticFingerCotMaterialSafetyDataSheetMoldTime andtemp.abuseModifiedAtmospherePackaging(MAP)41 degrees-135 degrees70-125degreesHazardFood, Acidity,Temperature,Time, Oxygen,MoistureFoodborneIllnessoutbreakFungiHep A,NorovirusHot-holdingEquipmentHigh riskpopulationBiologicalcontaminationPathogenMicro-organismSafepracticeTCSfoods

Food Saftey - 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. Food Allergy
  2. Contamination
  3. Shellstock Tags
  4. Foodborne Illness
  5. Sneeze Guards
  6. Cleaners, sanitizers, polishes
  7. Food-borne Infection
  8. Cross contamination
  9. Contamination
  10. Bacterium
  11. Unsafe practices
  12. Foodborne illness symptoms
  13. Cross Connection
  14. shigella, E.coli, salmonella, salmonella Tyhi.
  15. Biological toxins
  16. Cold-holding Equipment
  17. Staples, bandages, glass, dirt, bones
  18. MSG (Monosodium Glutamate)
  19. Critical Control Point (CCP)
  20. Reduced Oxygen Packaging
  21. Backflow
  22. Clean in Place
  23. neutral slightly acidic, pH 7.5-4.6
  24. FIFO
  25. Cross Contamination
  26. Infestation
  27. Hand Antiseptic
  28. Finger Cot
  29. Material Safety Data Sheet
  30. Mold
  31. Time and temp. abuse
  32. Modified Atmosphere Packaging (MAP)
  33. 41 degrees- 135 degrees 70-125 degrees
  34. Hazard
  35. Food, Acidity, Temperature, Time, Oxygen, Moisture
  36. Foodborne Illness outbreak
  37. Fungi
  38. Hep A, Norovirus
  39. Hot-holding Equipment
  40. High risk population
  41. Biological contamination
  42. Pathogen
  43. Micro-organism
  44. Safe practice
  45. TCS foods