-MSG(MonosodiumGlutamate)SneezeGuardsHep A,NorovirusCrosscontaminationFoodborneIllnessoutbreak-Hot-holdingEquipmentMaterialSafetyDataSheet-Food-borneInfectionFood, Acidity,Temperature,Time, Oxygen,Moisture-InfestationStaples,bandages,glass, dirt,bones-neutralslightlyacidic, pH7.5-4.6--Backflow-HazardBiologicaltoxins-MoldTime andtemp.abuseFingerCotFungiHandAntiseptic41 degrees-135 degrees70-125degreesCrossConnection-CriticalControlPoint(CCP)High riskpopulationPathogenFoodAllergyFoodborneIllness-Cleaners,sanitizers,polishesFIFOBacteriumModifiedAtmospherePackaging(MAP)-SafepracticeCrossContamination-Cold-holdingEquipmentShellstockTags-ContaminationUnsafepractices---CleaninPlace--shigella,E.coli,salmonella,salmonellaTyhi.-FoodborneillnesssymptomsContaminationMicro-organism-Biologicalcontamination---TCSfoodsReducedOxygenPackaging-MSG(MonosodiumGlutamate)SneezeGuardsHep A,NorovirusCrosscontaminationFoodborneIllnessoutbreak-Hot-holdingEquipmentMaterialSafetyDataSheet-Food-borneInfectionFood, Acidity,Temperature,Time, Oxygen,Moisture-InfestationStaples,bandages,glass, dirt,bones-neutralslightlyacidic, pH7.5-4.6--Backflow-HazardBiologicaltoxins-MoldTime andtemp.abuseFingerCotFungiHandAntiseptic41 degrees-135 degrees70-125degreesCrossConnection-CriticalControlPoint(CCP)High riskpopulationPathogenFoodAllergyFoodborneIllness-Cleaners,sanitizers,polishesFIFOBacteriumModifiedAtmospherePackaging(MAP)-SafepracticeCrossContamination-Cold-holdingEquipmentShellstockTags-ContaminationUnsafepractices---CleaninPlace--shigella,E.coli,salmonella,salmonellaTyhi.-FoodborneillnesssymptomsContaminationMicro-organism-Biologicalcontamination---TCSfoodsReducedOxygenPackaging

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