DANGERZONE(41*- 140*F)STEP 3CRITICALLIMMITSSTEP 4MonitoringFoodBornIllnessHazardAnalysisPathogenSanitizeSTEP 1HAZARDANALYSISSTEP 2CRITICALCONTROLPOINTSSTEP 5CorrectiveActionSTEP 6VerificationE-ColiCrossContaminationCriticalControlPointEmployeeTrainingTimeHACCPFoodSafetySalmonelaFoodContactSurfaceCorrectiveActionSTEP 7RecordKeepingToxinFoodPoisoningDANGERZONE(41*- 140*F)STEP 3CRITICALLIMMITSSTEP 4MonitoringFoodBornIllnessHazardAnalysisPathogenSanitizeSTEP 1HAZARDANALYSISSTEP 2CRITICALCONTROLPOINTSSTEP 5CorrectiveActionSTEP 6VerificationE-ColiCrossContaminationCriticalControlPointEmployeeTrainingTimeHACCPFoodSafetySalmonelaFoodContactSurfaceCorrectiveActionSTEP 7RecordKeepingToxinFoodPoisoning

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