-FingerCotSafepracticeFood-borneInfectionHep A,Norovirus----BackflowHandAntiseptic--CrosscontaminationShellstockTagsCriticalControlPoint(CCP)-CrossConnection-TCSfoodsBacteriumMaterialSafetyDataSheetCleaninPlace-ModifiedAtmospherePackaging(MAP)Mold--PathogenReducedOxygenPackagingFoodAllergyTime andtemp.abuse-neutralslightlyacidic, pH7.5-4.6CrossContaminationFoodborneillnesssymptoms-Staples,bandages,glass, dirt,bones-Cold-holdingEquipmentInfestationFIFO--Hot-holdingEquipmentHigh riskpopulationMSG(MonosodiumGlutamate)--UnsafepracticesFungiMicro-organismFoodborneIllnessCleaners,sanitizers,polishes--41 degrees-135 degrees70-125degreesHazard-FoodborneIllnessoutbreakBiologicaltoxinsshigella,E.coli,salmonella,salmonellaTyhi.-Contamination-Food, Acidity,Temperature,Time, Oxygen,MoistureSneezeGuardsContaminationBiologicalcontamination-FingerCotSafepracticeFood-borneInfectionHep A,Norovirus----BackflowHandAntiseptic--CrosscontaminationShellstockTagsCriticalControlPoint(CCP)-CrossConnection-TCSfoodsBacteriumMaterialSafetyDataSheetCleaninPlace-ModifiedAtmospherePackaging(MAP)Mold--PathogenReducedOxygenPackagingFoodAllergyTime andtemp.abuse-neutralslightlyacidic, pH7.5-4.6CrossContaminationFoodborneillnesssymptoms-Staples,bandages,glass, dirt,bones-Cold-holdingEquipmentInfestationFIFO--Hot-holdingEquipmentHigh riskpopulationMSG(MonosodiumGlutamate)--UnsafepracticesFungiMicro-organismFoodborneIllnessCleaners,sanitizers,polishes--41 degrees-135 degrees70-125degreesHazard-FoodborneIllnessoutbreakBiologicaltoxinsshigella,E.coli,salmonella,salmonellaTyhi.-Contamination-Food, Acidity,Temperature,Time, Oxygen,MoistureSneezeGuardsContaminationBiologicalcontamination

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