shigella,E.coli,salmonella,salmonellaTyhi.-FIFOFoodborneIllness----Hot-holdingEquipmentFungiShellstockTagsCrossContaminationBiologicaltoxins--HandAntisepticPathogenBiologicalcontamination--MoldFood, Acidity,Temperature,Time, Oxygen,MoistureUnsafepracticesCrossConnectionHep A,Norovirus---High riskpopulation-Bacterium-ModifiedAtmospherePackaging(MAP)MaterialSafetyDataSheetMicro-organismSneezeGuardsCleaners,sanitizers,polishesReducedOxygenPackagingCleaninPlaceFingerCot-FoodAllergyContamination---TCSfoodsCold-holdingEquipment-FoodborneIllnessoutbreakTime andtemp.abuse-CriticalControlPoint(CCP)BackflowStaples,bandages,glass, dirt,bonesFood-borneInfection-FoodborneillnesssymptomsCrosscontaminationContaminationSafepracticeHazard-41 degrees-135 degrees70-125degrees--InfestationMSG(MonosodiumGlutamate)neutralslightlyacidic, pH7.5-4.6shigella,E.coli,salmonella,salmonellaTyhi.-FIFOFoodborneIllness----Hot-holdingEquipmentFungiShellstockTagsCrossContaminationBiologicaltoxins--HandAntisepticPathogenBiologicalcontamination--MoldFood, Acidity,Temperature,Time, Oxygen,MoistureUnsafepracticesCrossConnectionHep A,Norovirus---High riskpopulation-Bacterium-ModifiedAtmospherePackaging(MAP)MaterialSafetyDataSheetMicro-organismSneezeGuardsCleaners,sanitizers,polishesReducedOxygenPackagingCleaninPlaceFingerCot-FoodAllergyContamination---TCSfoodsCold-holdingEquipment-FoodborneIllnessoutbreakTime andtemp.abuse-CriticalControlPoint(CCP)BackflowStaples,bandages,glass, dirt,bonesFood-borneInfection-FoodborneillnesssymptomsCrosscontaminationContaminationSafepracticeHazard-41 degrees-135 degrees70-125degrees--InfestationMSG(MonosodiumGlutamate)neutralslightlyacidic, pH7.5-4.6

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