--BiologicalcontaminationCrossConnection-FoodborneillnesssymptomsBacteriumContaminationBiologicaltoxins-Hazardneutralslightlyacidic, pH7.5-4.6ShellstockTagsMSG(MonosodiumGlutamate)Backflow--CriticalControlPoint(CCP)Hep A,Norovirus-CrosscontaminationFungiMoldMaterialSafetyDataSheetSafepractice-ContaminationCleaners,sanitizers,polishes-41 degrees-135 degrees70-125degrees--FoodborneIllness-CleaninPlaceReducedOxygenPackagingHot-holdingEquipment--FoodborneIllnessoutbreak--shigella,E.coli,salmonella,salmonellaTyhi.SneezeGuardsMicro-organismModifiedAtmospherePackaging(MAP)FingerCotUnsafepracticesInfestation----High riskpopulationStaples,bandages,glass, dirt,bonesPathogenFIFOCold-holdingEquipment--HandAntiseptic-Food-borneInfectionTCSfoodsFood, Acidity,Temperature,Time, Oxygen,MoistureCrossContaminationTime andtemp.abuse-FoodAllergy--BiologicalcontaminationCrossConnection-FoodborneillnesssymptomsBacteriumContaminationBiologicaltoxins-Hazardneutralslightlyacidic, pH7.5-4.6ShellstockTagsMSG(MonosodiumGlutamate)Backflow--CriticalControlPoint(CCP)Hep A,Norovirus-CrosscontaminationFungiMoldMaterialSafetyDataSheetSafepractice-ContaminationCleaners,sanitizers,polishes-41 degrees-135 degrees70-125degrees--FoodborneIllness-CleaninPlaceReducedOxygenPackagingHot-holdingEquipment--FoodborneIllnessoutbreak--shigella,E.coli,salmonella,salmonellaTyhi.SneezeGuardsMicro-organismModifiedAtmospherePackaging(MAP)FingerCotUnsafepracticesInfestation----High riskpopulationStaples,bandages,glass, dirt,bonesPathogenFIFOCold-holdingEquipment--HandAntiseptic-Food-borneInfectionTCSfoodsFood, Acidity,Temperature,Time, Oxygen,MoistureCrossContaminationTime andtemp.abuse-FoodAllergy

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