CriticalControlPointCorrectiveActionCrossContaminationSTEP 3CRITICALLIMMITSHACCPTimeE-ColiPathogenEmployeeTrainingHazardAnalysisSTEP 4MonitoringSTEP 7RecordKeepingSanitizeSTEP 6VerificationSTEP 1HAZARDANALYSISSTEP 5CorrectiveActionToxinSTEP 2CRITICALCONTROLPOINTSFoodSafetyFoodContactSurfaceFoodBornIllnessFoodPoisoningSalmonelaDANGERZONE(41*- 140*F)CriticalControlPointCorrectiveActionCrossContaminationSTEP 3CRITICALLIMMITSHACCPTimeE-ColiPathogenEmployeeTrainingHazardAnalysisSTEP 4MonitoringSTEP 7RecordKeepingSanitizeSTEP 6VerificationSTEP 1HAZARDANALYSISSTEP 5CorrectiveActionToxinSTEP 2CRITICALCONTROLPOINTSFoodSafetyFoodContactSurfaceFoodBornIllnessFoodPoisoningSalmonelaDANGERZONE(41*- 140*F)

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