-PathogenFoodborneIllnessUnsafepracticesModifiedAtmospherePackaging(MAP)TCSfoods-neutralslightlyacidic, pH7.5-4.6-ContaminationMaterialSafetyDataSheet--CrossConnectionHandAntisepticMold--High riskpopulationStaples,bandages,glass, dirt,bonesFood-borneInfectionReducedOxygenPackaging-Micro-organism41 degrees-135 degrees70-125degreesCleaninPlaceFoodborneillnesssymptomsCrossContaminationMSG(MonosodiumGlutamate)-Food, Acidity,Temperature,Time, Oxygen,MoistureFoodAllergyBiologicaltoxins-InfestationCrosscontaminationSafepractice----CriticalControlPoint(CCP)FingerCot-BiologicalcontaminationBacteriumCleaners,sanitizers,polishes--Hep A,NorovirusFungi---ContaminationFIFOHot-holdingEquipment---shigella,E.coli,salmonella,salmonellaTyhi.Cold-holdingEquipmentTime andtemp.abuse-FoodborneIllnessoutbreakBackflowHazardShellstockTagsSneezeGuards-PathogenFoodborneIllnessUnsafepracticesModifiedAtmospherePackaging(MAP)TCSfoods-neutralslightlyacidic, pH7.5-4.6-ContaminationMaterialSafetyDataSheet--CrossConnectionHandAntisepticMold--High riskpopulationStaples,bandages,glass, dirt,bonesFood-borneInfectionReducedOxygenPackaging-Micro-organism41 degrees-135 degrees70-125degreesCleaninPlaceFoodborneillnesssymptomsCrossContaminationMSG(MonosodiumGlutamate)-Food, Acidity,Temperature,Time, Oxygen,MoistureFoodAllergyBiologicaltoxins-InfestationCrosscontaminationSafepractice----CriticalControlPoint(CCP)FingerCot-BiologicalcontaminationBacteriumCleaners,sanitizers,polishes--Hep A,NorovirusFungi---ContaminationFIFOHot-holdingEquipment---shigella,E.coli,salmonella,salmonellaTyhi.Cold-holdingEquipmentTime andtemp.abuse-FoodborneIllnessoutbreakBackflowHazardShellstockTagsSneezeGuards

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