STEP 2CRITICALCONTROLPOINTSFoodBornIllnessFoodSafetyToxinFoodPoisoningSTEP 6VerificationSalmonelaPathogenSTEP 1HAZARDANALYSISDANGERZONE(41*- 140*F)TimeHACCPSTEP 7RecordKeepingCriticalControlPointSTEP 4MonitoringEmployeeTrainingE-ColiFoodContactSurfaceSanitizeHazardAnalysisSTEP 3CRITICALLIMMITSSTEP 5CorrectiveActionCorrectiveActionCrossContaminationSTEP 2CRITICALCONTROLPOINTSFoodBornIllnessFoodSafetyToxinFoodPoisoningSTEP 6VerificationSalmonelaPathogenSTEP 1HAZARDANALYSISDANGERZONE(41*- 140*F)TimeHACCPSTEP 7RecordKeepingCriticalControlPointSTEP 4MonitoringEmployeeTrainingE-ColiFoodContactSurfaceSanitizeHazardAnalysisSTEP 3CRITICALLIMMITSSTEP 5CorrectiveActionCorrectiveActionCrossContamination

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