PathogenHigh riskpopulationInfestationMicro-organism----CriticalControlPoint(CCP)MaterialSafetyDataSheet-Food, Acidity,Temperature,Time, Oxygen,MoistureCleaners,sanitizers,polishes--CleaninPlace-BacteriumTime andtemp.abuse-BackflowReducedOxygenPackagingFoodborneillnesssymptomsSneezeGuardsCrossContamination-TCSfoodsHep A,NorovirusModifiedAtmospherePackaging(MAP)FIFO--FungiMSG(MonosodiumGlutamate)Staples,bandages,glass, dirt,bones-ContaminationSafepractice-BiologicaltoxinsHandAntisepticHazardshigella,E.coli,salmonella,salmonellaTyhi.----ShellstockTagsMoldContaminationFoodborneIllnessoutbreakCrosscontaminationFood-borneInfection-41 degrees-135 degrees70-125degreesCold-holdingEquipmentFoodAllergy-FoodborneIllnessFingerCot-CrossConnectionneutralslightlyacidic, pH7.5-4.6Biologicalcontamination-Hot-holdingEquipment--UnsafepracticesPathogenHigh riskpopulationInfestationMicro-organism----CriticalControlPoint(CCP)MaterialSafetyDataSheet-Food, Acidity,Temperature,Time, Oxygen,MoistureCleaners,sanitizers,polishes--CleaninPlace-BacteriumTime andtemp.abuse-BackflowReducedOxygenPackagingFoodborneillnesssymptomsSneezeGuardsCrossContamination-TCSfoodsHep A,NorovirusModifiedAtmospherePackaging(MAP)FIFO--FungiMSG(MonosodiumGlutamate)Staples,bandages,glass, dirt,bones-ContaminationSafepractice-BiologicaltoxinsHandAntisepticHazardshigella,E.coli,salmonella,salmonellaTyhi.----ShellstockTagsMoldContaminationFoodborneIllnessoutbreakCrosscontaminationFood-borneInfection-41 degrees-135 degrees70-125degreesCold-holdingEquipmentFoodAllergy-FoodborneIllnessFingerCot-CrossConnectionneutralslightlyacidic, pH7.5-4.6Biologicalcontamination-Hot-holdingEquipment--Unsafepractices

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. Pathogen
  2. High risk population
  3. Infestation
  4. Micro-organism
  5. -
  6. -
  7. -
  8. -
  9. Critical Control Point (CCP)
  10. Material Safety Data Sheet
  11. -
  12. Food, Acidity, Temperature, Time, Oxygen, Moisture
  13. Cleaners, sanitizers, polishes
  14. -
  15. -
  16. Clean in Place
  17. -
  18. Bacterium
  19. Time and temp. abuse
  20. -
  21. Backflow
  22. Reduced Oxygen Packaging
  23. Foodborne illness symptoms
  24. Sneeze Guards
  25. Cross Contamination
  26. -
  27. TCS foods
  28. Hep A, Norovirus
  29. Modified Atmosphere Packaging (MAP)
  30. FIFO
  31. -
  32. -
  33. Fungi
  34. MSG (Monosodium Glutamate)
  35. Staples, bandages, glass, dirt, bones
  36. -
  37. Contamination
  38. Safe practice
  39. -
  40. Biological toxins
  41. Hand Antiseptic
  42. Hazard
  43. shigella, E.coli, salmonella, salmonella Tyhi.
  44. -
  45. -
  46. -
  47. -
  48. Shellstock Tags
  49. Mold
  50. Contamination
  51. Foodborne Illness outbreak
  52. Cross contamination
  53. Food-borne Infection
  54. -
  55. 41 degrees- 135 degrees 70-125 degrees
  56. Cold-holding Equipment
  57. Food Allergy
  58. -
  59. Foodborne Illness
  60. Finger Cot
  61. -
  62. Cross Connection
  63. neutral slightly acidic, pH 7.5-4.6
  64. Biological contamination
  65. -
  66. Hot-holding Equipment
  67. -
  68. -
  69. Unsafe practices