MaterialSafetyDataSheet-ReducedOxygenPackaging-SneezeGuardsFood, Acidity,Temperature,Time, Oxygen,MoistureCrosscontamination-CrossContaminationneutralslightlyacidic, pH7.5-4.6--FoodAllergyFoodborneIllnessoutbreakCrossConnection-Contamination-Safepractice---Staples,bandages,glass, dirt,bonesCold-holdingEquipmentTime andtemp.abuseShellstockTags-FoodborneillnesssymptomsBackflow-BiologicaltoxinsFood-borneInfectionshigella,E.coli,salmonella,salmonellaTyhi.-Micro-organismHigh riskpopulation-BiologicalcontaminationFIFOHot-holdingEquipmentBacterium---41 degrees-135 degrees70-125degreesHandAntiseptic---FungiCleaninPlaceInfestation--Hep A,NorovirusCriticalControlPoint(CCP)TCSfoodsMSG(MonosodiumGlutamate)ContaminationUnsafepracticesCleaners,sanitizers,polishesPathogen-MoldFoodborneIllness-ModifiedAtmospherePackaging(MAP)HazardFingerCotMaterialSafetyDataSheet-ReducedOxygenPackaging-SneezeGuardsFood, Acidity,Temperature,Time, Oxygen,MoistureCrosscontamination-CrossContaminationneutralslightlyacidic, pH7.5-4.6--FoodAllergyFoodborneIllnessoutbreakCrossConnection-Contamination-Safepractice---Staples,bandages,glass, dirt,bonesCold-holdingEquipmentTime andtemp.abuseShellstockTags-FoodborneillnesssymptomsBackflow-BiologicaltoxinsFood-borneInfectionshigella,E.coli,salmonella,salmonellaTyhi.-Micro-organismHigh riskpopulation-BiologicalcontaminationFIFOHot-holdingEquipmentBacterium---41 degrees-135 degrees70-125degreesHandAntiseptic---FungiCleaninPlaceInfestation--Hep A,NorovirusCriticalControlPoint(CCP)TCSfoodsMSG(MonosodiumGlutamate)ContaminationUnsafepracticesCleaners,sanitizers,polishesPathogen-MoldFoodborneIllness-ModifiedAtmospherePackaging(MAP)HazardFingerCot

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