STEP 2CRITICALCONTROLPOINTSSTEP 7RecordKeepingSTEP 3CRITICALLIMMITSSTEP 6VerificationFoodPoisoningSanitizeFoodBornIllnessSTEP 5CorrectiveActionSTEP 4MonitoringSalmonelaCrossContaminationCriticalControlPointPathogenFoodSafetyFoodContactSurfaceCorrectiveActionE-ColiTimeHACCPDANGERZONE(41*- 140*F)EmployeeTrainingToxinSTEP 1HAZARDANALYSISHazardAnalysisSTEP 2CRITICALCONTROLPOINTSSTEP 7RecordKeepingSTEP 3CRITICALLIMMITSSTEP 6VerificationFoodPoisoningSanitizeFoodBornIllnessSTEP 5CorrectiveActionSTEP 4MonitoringSalmonelaCrossContaminationCriticalControlPointPathogenFoodSafetyFoodContactSurfaceCorrectiveActionE-ColiTimeHACCPDANGERZONE(41*- 140*F)EmployeeTrainingToxinSTEP 1HAZARDANALYSISHazardAnalysis

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