FingerCotFood, Acidity,Temperature,Time, Oxygen,Moisture-High riskpopulationBackflow-Food-borneInfection---Contamination----41 degrees-135 degrees70-125degreesFoodborneIllnessoutbreakMoldCrossContaminationBiologicaltoxins--CrossConnectionTime andtemp.abuse-HandAntisepticHot-holdingEquipmentContaminationPathogen--ShellstockTagsCleaninPlaceFoodAllergyCriticalControlPoint(CCP)--Infestation-Cold-holdingEquipmentTCSfoodsHazard-shigella,E.coli,salmonella,salmonellaTyhi.MSG(MonosodiumGlutamate)-Cleaners,sanitizers,polishesFungiSafepracticeSneezeGuardsMaterialSafetyDataSheet-FoodborneIllnessFoodborneillnesssymptoms--BacteriumHep A,Norovirusneutralslightlyacidic, pH7.5-4.6Micro-organism-ModifiedAtmospherePackaging(MAP)FIFOCrosscontaminationReducedOxygenPackagingUnsafepracticesBiologicalcontamination-Staples,bandages,glass, dirt,bonesFingerCotFood, Acidity,Temperature,Time, Oxygen,Moisture-High riskpopulationBackflow-Food-borneInfection---Contamination----41 degrees-135 degrees70-125degreesFoodborneIllnessoutbreakMoldCrossContaminationBiologicaltoxins--CrossConnectionTime andtemp.abuse-HandAntisepticHot-holdingEquipmentContaminationPathogen--ShellstockTagsCleaninPlaceFoodAllergyCriticalControlPoint(CCP)--Infestation-Cold-holdingEquipmentTCSfoodsHazard-shigella,E.coli,salmonella,salmonellaTyhi.MSG(MonosodiumGlutamate)-Cleaners,sanitizers,polishesFungiSafepracticeSneezeGuardsMaterialSafetyDataSheet-FoodborneIllnessFoodborneillnesssymptoms--BacteriumHep A,Norovirusneutralslightlyacidic, pH7.5-4.6Micro-organism-ModifiedAtmospherePackaging(MAP)FIFOCrosscontaminationReducedOxygenPackagingUnsafepracticesBiologicalcontamination-Staples,bandages,glass, dirt,bones

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
  1. Finger Cot
  2. Food, Acidity, Temperature, Time, Oxygen, Moisture
  3. -
  4. High risk population
  5. Backflow
  6. -
  7. Food-borne Infection
  8. -
  9. -
  10. -
  11. Contamination
  12. -
  13. -
  14. -
  15. -
  16. 41 degrees- 135 degrees 70-125 degrees
  17. Foodborne Illness outbreak
  18. Mold
  19. Cross Contamination
  20. Biological toxins
  21. -
  22. -
  23. Cross Connection
  24. Time and temp. abuse
  25. -
  26. Hand Antiseptic
  27. Hot-holding Equipment
  28. Contamination
  29. Pathogen
  30. -
  31. -
  32. Shellstock Tags
  33. Clean in Place
  34. Food Allergy
  35. Critical Control Point (CCP)
  36. -
  37. -
  38. Infestation
  39. -
  40. Cold-holding Equipment
  41. TCS foods
  42. Hazard
  43. -
  44. shigella, E.coli, salmonella, salmonella Tyhi.
  45. MSG (Monosodium Glutamate)
  46. -
  47. Cleaners, sanitizers, polishes
  48. Fungi
  49. Safe practice
  50. Sneeze Guards
  51. Material Safety Data Sheet
  52. -
  53. Foodborne Illness
  54. Foodborne illness symptoms
  55. -
  56. -
  57. Bacterium
  58. Hep A, Norovirus
  59. neutral slightly acidic, pH 7.5-4.6
  60. Micro-organism
  61. -
  62. Modified Atmosphere Packaging (MAP)
  63. FIFO
  64. Cross contamination
  65. Reduced Oxygen Packaging
  66. Unsafe practices
  67. Biological contamination
  68. -
  69. Staples, bandages, glass, dirt, bones