Time andtemp.abuseSneezeGuardsFood-borneInfectionCrossContamination--CrossConnectionCleaners,sanitizers,polishesUnsafepracticesFIFOCleaninPlaceMSG(MonosodiumGlutamate)---41 degrees-135 degrees70-125degrees-MoldBiologicalcontaminationReducedOxygenPackaging-Foodborneillnesssymptoms-FingerCotFoodborneIllnessHot-holdingEquipmentHandAntiseptic-FoodborneIllnessoutbreak-Cold-holdingEquipment-FoodAllergyStaples,bandages,glass, dirt,bonesCriticalControlPoint(CCP)BackflowHigh riskpopulation-Hep A,Norovirusshigella,E.coli,salmonella,salmonellaTyhi.---Contamination-Micro-organismContamination-TCSfoodsModifiedAtmospherePackaging(MAP)Hazard--neutralslightlyacidic, pH7.5-4.6Pathogen-CrosscontaminationBacterium-SafepracticeMaterialSafetyDataSheetInfestationShellstockTagsFungiBiologicaltoxins--Food, Acidity,Temperature,Time, Oxygen,Moisture-Time andtemp.abuseSneezeGuardsFood-borneInfectionCrossContamination--CrossConnectionCleaners,sanitizers,polishesUnsafepracticesFIFOCleaninPlaceMSG(MonosodiumGlutamate)---41 degrees-135 degrees70-125degrees-MoldBiologicalcontaminationReducedOxygenPackaging-Foodborneillnesssymptoms-FingerCotFoodborneIllnessHot-holdingEquipmentHandAntiseptic-FoodborneIllnessoutbreak-Cold-holdingEquipment-FoodAllergyStaples,bandages,glass, dirt,bonesCriticalControlPoint(CCP)BackflowHigh riskpopulation-Hep A,Norovirusshigella,E.coli,salmonella,salmonellaTyhi.---Contamination-Micro-organismContamination-TCSfoodsModifiedAtmospherePackaging(MAP)Hazard--neutralslightlyacidic, pH7.5-4.6Pathogen-CrosscontaminationBacterium-SafepracticeMaterialSafetyDataSheetInfestationShellstockTagsFungiBiologicaltoxins--Food, Acidity,Temperature,Time, Oxygen,Moisture-

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