-SneezeGuardsStaples,bandages,glass, dirt,bonesContamination-Micro-organismTCSfoodsFIFO--BiologicaltoxinsSafepracticeCriticalControlPoint(CCP)ShellstockTagsUnsafepracticesCrossConnection-Cold-holdingEquipment-Cleaners,sanitizers,polishesFoodAllergy-Food-borneInfection-Infestationshigella,E.coli,salmonella,salmonellaTyhi.Hot-holdingEquipment---CleaninPlace-PathogenContamination--neutralslightlyacidic, pH7.5-4.6-HandAntisepticCrosscontaminationHazardFoodborneIllnessoutbreak-ModifiedAtmospherePackaging(MAP)FingerCotBiologicalcontamination--CrossContaminationFungiMaterialSafetyDataSheetFood, Acidity,Temperature,Time, Oxygen,Moisture--High riskpopulationBackflow-MoldMSG(MonosodiumGlutamate)41 degrees-135 degrees70-125degreesHep A,Norovirus-FoodborneIllness--BacteriumFoodborneillnesssymptomsReducedOxygenPackagingTime andtemp.abuse-SneezeGuardsStaples,bandages,glass, dirt,bonesContamination-Micro-organismTCSfoodsFIFO--BiologicaltoxinsSafepracticeCriticalControlPoint(CCP)ShellstockTagsUnsafepracticesCrossConnection-Cold-holdingEquipment-Cleaners,sanitizers,polishesFoodAllergy-Food-borneInfection-Infestationshigella,E.coli,salmonella,salmonellaTyhi.Hot-holdingEquipment---CleaninPlace-PathogenContamination--neutralslightlyacidic, pH7.5-4.6-HandAntisepticCrosscontaminationHazardFoodborneIllnessoutbreak-ModifiedAtmospherePackaging(MAP)FingerCotBiologicalcontamination--CrossContaminationFungiMaterialSafetyDataSheetFood, Acidity,Temperature,Time, Oxygen,Moisture--High riskpopulationBackflow-MoldMSG(MonosodiumGlutamate)41 degrees-135 degrees70-125degreesHep A,Norovirus-FoodborneIllness--BacteriumFoodborneillnesssymptomsReducedOxygenPackagingTime andtemp.abuse

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