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