FoodPoisoningSTEP 1HAZARDANALYSISSTEP 5CorrectiveActionEmployeeTrainingE-ColiSTEP 4MonitoringToxinTimeFoodSafetyHazardAnalysisFoodContactSurfaceHACCPDANGERZONE(41*- 140*F)CorrectiveActionSanitizeSalmonelaSTEP 6VerificationSTEP 2CRITICALCONTROLPOINTSFoodBornIllnessCrossContaminationSTEP 7RecordKeepingCriticalControlPointPathogenSTEP 3CRITICALLIMMITSFoodPoisoningSTEP 1HAZARDANALYSISSTEP 5CorrectiveActionEmployeeTrainingE-ColiSTEP 4MonitoringToxinTimeFoodSafetyHazardAnalysisFoodContactSurfaceHACCPDANGERZONE(41*- 140*F)CorrectiveActionSanitizeSalmonelaSTEP 6VerificationSTEP 2CRITICALCONTROLPOINTSFoodBornIllnessCrossContaminationSTEP 7RecordKeepingCriticalControlPointPathogenSTEP 3CRITICALLIMMITS

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