EmployeeTrainingSalmonelaSTEP 7RecordKeepingSTEP 3CRITICALLIMMITSFoodContactSurfaceSanitizeSTEP 2CRITICALCONTROLPOINTSCorrectiveActionSTEP 6VerificationFoodBornIllnessDANGERZONE(41*- 140*F)ToxinPathogenFoodSafetyHACCPTimeSTEP 1HAZARDANALYSISSTEP 5CorrectiveActionSTEP 4MonitoringCrossContaminationCriticalControlPointFoodPoisoningHazardAnalysisE-ColiEmployeeTrainingSalmonelaSTEP 7RecordKeepingSTEP 3CRITICALLIMMITSFoodContactSurfaceSanitizeSTEP 2CRITICALCONTROLPOINTSCorrectiveActionSTEP 6VerificationFoodBornIllnessDANGERZONE(41*- 140*F)ToxinPathogenFoodSafetyHACCPTimeSTEP 1HAZARDANALYSISSTEP 5CorrectiveActionSTEP 4MonitoringCrossContaminationCriticalControlPointFoodPoisoningHazardAnalysisE-Coli

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