Food-borneInfection-Time andtemp.abuse-SneezeGuards-InfestationMaterialSafetyDataSheet-Staples,bandages,glass, dirt,bonesFoodborneIllnessoutbreakCrosscontamination-MSG(MonosodiumGlutamate)---Cold-holdingEquipment-Mold-High riskpopulationHandAntisepticFoodborneIllnessContamination-ReducedOxygenPackaging---Hazard-BackflowShellstockTagsFoodborneillnesssymptoms-ContaminationModifiedAtmospherePackaging(MAP)PathogenBiologicalcontamination41 degrees-135 degrees70-125degreesCrossConnection--BacteriumBiologicaltoxinsSafepractice-CriticalControlPoint(CCP)Hot-holdingEquipmentFood, Acidity,Temperature,Time, Oxygen,MoistureHep A,NorovirusMicro-organism-UnsafepracticesFungi-neutralslightlyacidic, pH7.5-4.6FingerCotFoodAllergyshigella,E.coli,salmonella,salmonellaTyhi.Cleaners,sanitizers,polishesCrossContamination-TCSfoods-FIFOCleaninPlace-Food-borneInfection-Time andtemp.abuse-SneezeGuards-InfestationMaterialSafetyDataSheet-Staples,bandages,glass, dirt,bonesFoodborneIllnessoutbreakCrosscontamination-MSG(MonosodiumGlutamate)---Cold-holdingEquipment-Mold-High riskpopulationHandAntisepticFoodborneIllnessContamination-ReducedOxygenPackaging---Hazard-BackflowShellstockTagsFoodborneillnesssymptoms-ContaminationModifiedAtmospherePackaging(MAP)PathogenBiologicalcontamination41 degrees-135 degrees70-125degreesCrossConnection--BacteriumBiologicaltoxinsSafepractice-CriticalControlPoint(CCP)Hot-holdingEquipmentFood, Acidity,Temperature,Time, Oxygen,MoistureHep A,NorovirusMicro-organism-UnsafepracticesFungi-neutralslightlyacidic, pH7.5-4.6FingerCotFoodAllergyshigella,E.coli,salmonella,salmonellaTyhi.Cleaners,sanitizers,polishesCrossContamination-TCSfoods-FIFOCleaninPlace-

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