FIFO-ContaminationSneezeGuards---FoodborneIllnessoutbreak--BackflowReducedOxygenPackagingHep A,Norovirus-CrossConnectionMaterialSafetyDataSheetCrossContamination-FungiModifiedAtmospherePackaging(MAP)CrosscontaminationFoodborneillnesssymptoms-Cleaners,sanitizers,polishesCold-holdingEquipmentFingerCotUnsafepractices-41 degrees-135 degrees70-125degreesMicro-organismCriticalControlPoint(CCP)Hot-holdingEquipmentFoodAllergyStaples,bandages,glass, dirt,bonesBiologicalcontaminationneutralslightlyacidic, pH7.5-4.6High riskpopulationFood-borneInfection--BacteriumFoodborneIllness-Food, Acidity,Temperature,Time, Oxygen,MoisturePathogenInfestation-CleaninPlace--MoldContaminationHazardMSG(MonosodiumGlutamate)---Biologicaltoxins-HandAntisepticshigella,E.coli,salmonella,salmonellaTyhi.--Time andtemp.abuseShellstockTagsTCSfoods--SafepracticeFIFO-ContaminationSneezeGuards---FoodborneIllnessoutbreak--BackflowReducedOxygenPackagingHep A,Norovirus-CrossConnectionMaterialSafetyDataSheetCrossContamination-FungiModifiedAtmospherePackaging(MAP)CrosscontaminationFoodborneillnesssymptoms-Cleaners,sanitizers,polishesCold-holdingEquipmentFingerCotUnsafepractices-41 degrees-135 degrees70-125degreesMicro-organismCriticalControlPoint(CCP)Hot-holdingEquipmentFoodAllergyStaples,bandages,glass, dirt,bonesBiologicalcontaminationneutralslightlyacidic, pH7.5-4.6High riskpopulationFood-borneInfection--BacteriumFoodborneIllness-Food, Acidity,Temperature,Time, Oxygen,MoisturePathogenInfestation-CleaninPlace--MoldContaminationHazardMSG(MonosodiumGlutamate)---Biologicaltoxins-HandAntisepticshigella,E.coli,salmonella,salmonellaTyhi.--Time andtemp.abuseShellstockTagsTCSfoods--Safepractice

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