-UnsafepracticesTime andtemp.abuse-Hep A,NorovirusMSG(MonosodiumGlutamate)-ModifiedAtmospherePackaging(MAP)SafepracticeContamination-Pathogen---CriticalControlPoint(CCP)FIFOHot-holdingEquipmentFoodborneillnesssymptomsHazard41 degrees-135 degrees70-125degreesFoodborneIllnessHigh riskpopulationBiologicaltoxinsTCSfoods------Cleaners,sanitizers,polishes-Fungi-HandAntisepticMold---CrossContamination-Food, Acidity,Temperature,Time, Oxygen,Moisture-ReducedOxygenPackagingFingerCotCrosscontaminationFoodAllergyCleaninPlaceContaminationshigella,E.coli,salmonella,salmonellaTyhi.ShellstockTagsBiologicalcontaminationSneezeGuardsBacteriumCold-holdingEquipmentStaples,bandages,glass, dirt,bonesFood-borneInfection-Micro-organismMaterialSafetyDataSheetneutralslightlyacidic, pH7.5-4.6CrossConnection-BackflowFoodborneIllnessoutbreak--Infestation-UnsafepracticesTime andtemp.abuse-Hep A,NorovirusMSG(MonosodiumGlutamate)-ModifiedAtmospherePackaging(MAP)SafepracticeContamination-Pathogen---CriticalControlPoint(CCP)FIFOHot-holdingEquipmentFoodborneillnesssymptomsHazard41 degrees-135 degrees70-125degreesFoodborneIllnessHigh riskpopulationBiologicaltoxinsTCSfoods------Cleaners,sanitizers,polishes-Fungi-HandAntisepticMold---CrossContamination-Food, Acidity,Temperature,Time, Oxygen,Moisture-ReducedOxygenPackagingFingerCotCrosscontaminationFoodAllergyCleaninPlaceContaminationshigella,E.coli,salmonella,salmonellaTyhi.ShellstockTagsBiologicalcontaminationSneezeGuardsBacteriumCold-holdingEquipmentStaples,bandages,glass, dirt,bonesFood-borneInfection-Micro-organismMaterialSafetyDataSheetneutralslightlyacidic, pH7.5-4.6CrossConnection-BackflowFoodborneIllnessoutbreak--Infestation

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