-CrossContamination-Hep A,Norovirus-High riskpopulationCrossConnection-Staples,bandages,glass, dirt,bones-HazardCleaners,sanitizers,polishes-CleaninPlaceMSG(MonosodiumGlutamate)SafepracticeMold-ReducedOxygenPackagingTCSfoods-Fungi-Pathogen-neutralslightlyacidic, pH7.5-4.6shigella,E.coli,salmonella,salmonellaTyhi.ModifiedAtmospherePackaging(MAP)ContaminationHandAntisepticBiologicalcontaminationHot-holdingEquipment-FoodborneillnesssymptomsShellstockTagsCriticalControlPoint(CCP)--MaterialSafetyDataSheet41 degrees-135 degrees70-125degreesTime andtemp.abuse---Food, Acidity,Temperature,Time, Oxygen,MoistureMicro-organismFingerCotFoodAllergy-BiologicaltoxinsFIFOFoodborneIllness---Contamination--FoodborneIllnessoutbreakUnsafepractices--BacteriumFood-borneInfectionSneezeGuardsInfestationBackflowCold-holdingEquipmentCrosscontamination-CrossContamination-Hep A,Norovirus-High riskpopulationCrossConnection-Staples,bandages,glass, dirt,bones-HazardCleaners,sanitizers,polishes-CleaninPlaceMSG(MonosodiumGlutamate)SafepracticeMold-ReducedOxygenPackagingTCSfoods-Fungi-Pathogen-neutralslightlyacidic, pH7.5-4.6shigella,E.coli,salmonella,salmonellaTyhi.ModifiedAtmospherePackaging(MAP)ContaminationHandAntisepticBiologicalcontaminationHot-holdingEquipment-FoodborneillnesssymptomsShellstockTagsCriticalControlPoint(CCP)--MaterialSafetyDataSheet41 degrees-135 degrees70-125degreesTime andtemp.abuse---Food, Acidity,Temperature,Time, Oxygen,MoistureMicro-organismFingerCotFoodAllergy-BiologicaltoxinsFIFOFoodborneIllness---Contamination--FoodborneIllnessoutbreakUnsafepractices--BacteriumFood-borneInfectionSneezeGuardsInfestationBackflowCold-holdingEquipmentCrosscontamination

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