Hep A,Norovirus-Hot-holdingEquipmentSafepracticeFoodborneIllnessCrosscontaminationContamination-ReducedOxygenPackagingHandAntiseptic-CleaninPlaceFoodborneIllnessoutbreakFungiFoodborneillnesssymptoms---FoodAllergySneezeGuards--Food, Acidity,Temperature,Time, Oxygen,MoistureContamination--FingerCotFIFOBiologicalcontamination--shigella,E.coli,salmonella,salmonellaTyhi.-Time andtemp.abuse----ModifiedAtmospherePackaging(MAP)CriticalControlPoint(CCP)Food-borneInfectionBackflow-MoldUnsafepractices-ShellstockTags41 degrees-135 degrees70-125degrees-Staples,bandages,glass, dirt,bonesCrossContaminationMSG(MonosodiumGlutamate)-Cold-holdingEquipmentneutralslightlyacidic, pH7.5-4.6BacteriumPathogenTCSfoodsMaterialSafetyDataSheetMicro-organismHazardBiologicaltoxins-Cleaners,sanitizers,polishesInfestation--CrossConnectionHigh riskpopulationHep A,Norovirus-Hot-holdingEquipmentSafepracticeFoodborneIllnessCrosscontaminationContamination-ReducedOxygenPackagingHandAntiseptic-CleaninPlaceFoodborneIllnessoutbreakFungiFoodborneillnesssymptoms---FoodAllergySneezeGuards--Food, Acidity,Temperature,Time, Oxygen,MoistureContamination--FingerCotFIFOBiologicalcontamination--shigella,E.coli,salmonella,salmonellaTyhi.-Time andtemp.abuse----ModifiedAtmospherePackaging(MAP)CriticalControlPoint(CCP)Food-borneInfectionBackflow-MoldUnsafepractices-ShellstockTags41 degrees-135 degrees70-125degrees-Staples,bandages,glass, dirt,bonesCrossContaminationMSG(MonosodiumGlutamate)-Cold-holdingEquipmentneutralslightlyacidic, pH7.5-4.6BacteriumPathogenTCSfoodsMaterialSafetyDataSheetMicro-organismHazardBiologicaltoxins-Cleaners,sanitizers,polishesInfestation--CrossConnectionHigh riskpopulation

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