FoodContactSurfaceCriticalControlPointSTEP 4MonitoringSanitizeE-ColiTimeSTEP 6VerificationCrossContaminationToxinDANGERZONE(41*- 140*F)FoodBornIllnessSTEP 3CRITICALLIMMITSFoodPoisoningHACCPPathogenSalmonelaSTEP 7RecordKeepingCorrectiveActionSTEP 5CorrectiveActionSTEP 2CRITICALCONTROLPOINTSFoodSafetyHazardAnalysisEmployeeTrainingSTEP 1HAZARDANALYSISFoodContactSurfaceCriticalControlPointSTEP 4MonitoringSanitizeE-ColiTimeSTEP 6VerificationCrossContaminationToxinDANGERZONE(41*- 140*F)FoodBornIllnessSTEP 3CRITICALLIMMITSFoodPoisoningHACCPPathogenSalmonelaSTEP 7RecordKeepingCorrectiveActionSTEP 5CorrectiveActionSTEP 2CRITICALCONTROLPOINTSFoodSafetyHazardAnalysisEmployeeTrainingSTEP 1HAZARDANALYSIS

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