Cleaners,sanitizers,polishes-BacteriumTime andtemp.abuseMSG(MonosodiumGlutamate)-High riskpopulationMicro-organism-CriticalControlPoint(CCP)Food, Acidity,Temperature,Time, Oxygen,MoistureFungiUnsafepracticesFoodborneillnesssymptoms-Hep A,Norovirus---BiologicaltoxinsSafepracticeBiologicalcontaminationContaminationHandAntisepticInfestationCold-holdingEquipment--CrossContaminationModifiedAtmospherePackaging(MAP)-TCSfoods-BackflowHazardFIFOFood-borneInfection-ShellstockTags41 degrees-135 degrees70-125degrees---CleaninPlaceCrossConnectionMold--MaterialSafetyDataSheetneutralslightlyacidic, pH7.5-4.6-shigella,E.coli,salmonella,salmonellaTyhi.Pathogen--FoodAllergyFoodborneIllnessFoodborneIllnessoutbreak-ReducedOxygenPackagingHot-holdingEquipmentSneezeGuardsContamination--Staples,bandages,glass, dirt,bonesCrosscontamination-FingerCotCleaners,sanitizers,polishes-BacteriumTime andtemp.abuseMSG(MonosodiumGlutamate)-High riskpopulationMicro-organism-CriticalControlPoint(CCP)Food, Acidity,Temperature,Time, Oxygen,MoistureFungiUnsafepracticesFoodborneillnesssymptoms-Hep A,Norovirus---BiologicaltoxinsSafepracticeBiologicalcontaminationContaminationHandAntisepticInfestationCold-holdingEquipment--CrossContaminationModifiedAtmospherePackaging(MAP)-TCSfoods-BackflowHazardFIFOFood-borneInfection-ShellstockTags41 degrees-135 degrees70-125degrees---CleaninPlaceCrossConnectionMold--MaterialSafetyDataSheetneutralslightlyacidic, pH7.5-4.6-shigella,E.coli,salmonella,salmonellaTyhi.Pathogen--FoodAllergyFoodborneIllnessFoodborneIllnessoutbreak-ReducedOxygenPackagingHot-holdingEquipmentSneezeGuardsContamination--Staples,bandages,glass, dirt,bonesCrosscontamination-FingerCot

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