Food Poisoning STEP 1 HAZARD ANALYSIS STEP 5 Corrective Action Employee Training E- Coli STEP 4 Monitoring Toxin Time Food Safety Hazard Analysis Food Contact Surface HACCP DANGER ZONE (41*- 140* F) Corrective Action Sanitize Salmonela STEP 6 Verification STEP 2 CRITICAL CONTROL POINTS Food Born Illness Cross Contamination STEP 7 Record Keeping Critical Control Point Pathogen STEP 3 CRITICAL LIMMITS Food Poisoning STEP 1 HAZARD ANALYSIS STEP 5 Corrective Action Employee Training E- Coli STEP 4 Monitoring Toxin Time Food Safety Hazard Analysis Food Contact Surface HACCP DANGER ZONE (41*- 140* F) Corrective Action Sanitize Salmonela STEP 6 Verification STEP 2 CRITICAL CONTROL POINTS Food Born Illness Cross Contamination STEP 7 Record Keeping Critical Control Point Pathogen STEP 3 CRITICAL LIMMITS
(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.
Food
Poisoning
STEP 1
HAZARD ANALYSIS
STEP 5
Corrective
Action
Employee
Training
E- Coli
STEP 4
Monitoring
Toxin
Time
Food
Safety
Hazard Analysis
Food
Contact
Surface
HACCP
DANGER ZONE
(41*- 140* F)
Corrective Action
Sanitize
Salmonela
STEP 6
Verification
STEP 2
CRITICAL CONTROL POINTS
Food
Born
Illness
Cross
Contamination
STEP 7
Record
Keeping
Critical Control Point
Pathogen
STEP 3
CRITICAL LIMMITS