Micro-organismCleaners,sanitizers,polishesCriticalControlPoint(CCP)FoodborneIllnessoutbreak----CrossContaminationBacteriumCrossConnection-Biologicaltoxinsshigella,E.coli,salmonella,salmonellaTyhi.InfestationCold-holdingEquipment-ContaminationHot-holdingEquipmentShellstockTags-Unsafepractices---Time andtemp.abuseFungiHep A,NorovirusMold---High riskpopulationFIFOMaterialSafetyDataSheet-SneezeGuardsTCSfoodsFingerCotMSG(MonosodiumGlutamate)CleaninPlace--SafepracticeReducedOxygenPackaging---ContaminationBiologicalcontamination---Foodborneillnesssymptoms-PathogenStaples,bandages,glass, dirt,bonesCrosscontaminationneutralslightlyacidic, pH7.5-4.6HandAntisepticFood-borneInfection-ModifiedAtmospherePackaging(MAP)HazardBackflowFoodborneIllnessFood, Acidity,Temperature,Time, Oxygen,Moisture41 degrees-135 degrees70-125degreesFoodAllergyMicro-organismCleaners,sanitizers,polishesCriticalControlPoint(CCP)FoodborneIllnessoutbreak----CrossContaminationBacteriumCrossConnection-Biologicaltoxinsshigella,E.coli,salmonella,salmonellaTyhi.InfestationCold-holdingEquipment-ContaminationHot-holdingEquipmentShellstockTags-Unsafepractices---Time andtemp.abuseFungiHep A,NorovirusMold---High riskpopulationFIFOMaterialSafetyDataSheet-SneezeGuardsTCSfoodsFingerCotMSG(MonosodiumGlutamate)CleaninPlace--SafepracticeReducedOxygenPackaging---ContaminationBiologicalcontamination---Foodborneillnesssymptoms-PathogenStaples,bandages,glass, dirt,bonesCrosscontaminationneutralslightlyacidic, pH7.5-4.6HandAntisepticFood-borneInfection-ModifiedAtmospherePackaging(MAP)HazardBackflowFoodborneIllnessFood, Acidity,Temperature,Time, Oxygen,Moisture41 degrees-135 degrees70-125degreesFoodAllergy

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