HACCPSTEP 5CorrectiveActionEmployeeTrainingCriticalControlPointE-ColiCrossContaminationCorrectiveActionHazardAnalysisSTEP 2CRITICALCONTROLPOINTSFoodPoisoningToxinSTEP 3CRITICALLIMMITSFoodSafetyFoodBornIllnessDANGERZONE(41*- 140*F)STEP 7RecordKeepingSTEP 6VerificationPathogenSTEP 4MonitoringSanitizeFoodContactSurfaceSalmonelaSTEP 1HAZARDANALYSISTimeHACCPSTEP 5CorrectiveActionEmployeeTrainingCriticalControlPointE-ColiCrossContaminationCorrectiveActionHazardAnalysisSTEP 2CRITICALCONTROLPOINTSFoodPoisoningToxinSTEP 3CRITICALLIMMITSFoodSafetyFoodBornIllnessDANGERZONE(41*- 140*F)STEP 7RecordKeepingSTEP 6VerificationPathogenSTEP 4MonitoringSanitizeFoodContactSurfaceSalmonelaSTEP 1HAZARDANALYSISTime

HACCP BINGO - 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. HACCP
  2. STEP 5 Corrective Action
  3. Employee Training
  4. Critical Control Point
  5. E- Coli
  6. Cross Contamination
  7. Corrective Action
  8. Hazard Analysis
  9. STEP 2 CRITICAL CONTROL POINTS
  10. Food Poisoning
  11. Toxin
  12. STEP 3 CRITICAL LIMMITS
  13. Food Safety
  14. Food Born Illness
  15. DANGER ZONE (41*- 140* F)
  16. STEP 7 Record Keeping
  17. STEP 6 Verification
  18. Pathogen
  19. STEP 4 Monitoring
  20. Sanitize
  21. Food Contact Surface
  22. Salmonela
  23. STEP 1 HAZARD ANALYSIS
  24. Time