BiologicalcontaminationInfestation-SafepracticeContaminationContaminationCriticalControlPoint(CCP)CrosscontaminationModifiedAtmospherePackaging(MAP)-High riskpopulationStaples,bandages,glass, dirt,bones-Food-borneInfectionFungi---Micro-organism-Hep A,NorovirusCleaners,sanitizers,polishes-FIFOPathogenCrossContamination--Food, Acidity,Temperature,Time, Oxygen,Moisture--shigella,E.coli,salmonella,salmonellaTyhi.Unsafepractices----BackflowHandAntisepticHazardCrossConnectionTCSfoodsCold-holdingEquipmentFingerCotFoodborneIllnessoutbreak-Time andtemp.abuseneutralslightlyacidic, pH7.5-4.6CleaninPlace-MaterialSafetyDataSheetReducedOxygenPackaging-FoodborneillnesssymptomsMSG(MonosodiumGlutamate)BacteriumBiologicaltoxinsHot-holdingEquipment--ShellstockTags--MoldFoodborneIllnessFoodAllergy41 degrees-135 degrees70-125degreesSneezeGuards-BiologicalcontaminationInfestation-SafepracticeContaminationContaminationCriticalControlPoint(CCP)CrosscontaminationModifiedAtmospherePackaging(MAP)-High riskpopulationStaples,bandages,glass, dirt,bones-Food-borneInfectionFungi---Micro-organism-Hep A,NorovirusCleaners,sanitizers,polishes-FIFOPathogenCrossContamination--Food, Acidity,Temperature,Time, Oxygen,Moisture--shigella,E.coli,salmonella,salmonellaTyhi.Unsafepractices----BackflowHandAntisepticHazardCrossConnectionTCSfoodsCold-holdingEquipmentFingerCotFoodborneIllnessoutbreak-Time andtemp.abuseneutralslightlyacidic, pH7.5-4.6CleaninPlace-MaterialSafetyDataSheetReducedOxygenPackaging-FoodborneillnesssymptomsMSG(MonosodiumGlutamate)BacteriumBiologicaltoxinsHot-holdingEquipment--ShellstockTags--MoldFoodborneIllnessFoodAllergy41 degrees-135 degrees70-125degreesSneezeGuards-

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