PathogenSTEP 2CRITICALCONTROLPOINTSFoodContactSurfaceE-ColiSTEP 4MonitoringSTEP 7RecordKeepingSTEP 5CorrectiveActionSalmonelaSTEP 1HAZARDANALYSISCrossContaminationSTEP 3CRITICALLIMMITSHACCPToxinHazardAnalysisSTEP 6VerificationTimeSanitizeFoodBornIllnessCorrectiveActionCriticalControlPointFoodPoisoningDANGERZONE(41*- 140*F)EmployeeTrainingFoodSafetyPathogenSTEP 2CRITICALCONTROLPOINTSFoodContactSurfaceE-ColiSTEP 4MonitoringSTEP 7RecordKeepingSTEP 5CorrectiveActionSalmonelaSTEP 1HAZARDANALYSISCrossContaminationSTEP 3CRITICALLIMMITSHACCPToxinHazardAnalysisSTEP 6VerificationTimeSanitizeFoodBornIllnessCorrectiveActionCriticalControlPointFoodPoisoningDANGERZONE(41*- 140*F)EmployeeTrainingFoodSafety

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