FoodBornIllnessSTEP 1HAZARDANALYSISFoodPoisoningSTEP 3CRITICALLIMMITSCorrectiveActionTimeToxinEmployeeTrainingFoodSafetySTEP 2CRITICALCONTROLPOINTSSanitizeE-ColiSTEP 7RecordKeepingHazardAnalysisDANGERZONE(41*- 140*F)STEP 5CorrectiveActionCriticalControlPointCrossContaminationSTEP 4MonitoringHACCPSalmonelaSTEP 6VerificationFoodContactSurfacePathogenFoodBornIllnessSTEP 1HAZARDANALYSISFoodPoisoningSTEP 3CRITICALLIMMITSCorrectiveActionTimeToxinEmployeeTrainingFoodSafetySTEP 2CRITICALCONTROLPOINTSSanitizeE-ColiSTEP 7RecordKeepingHazardAnalysisDANGERZONE(41*- 140*F)STEP 5CorrectiveActionCriticalControlPointCrossContaminationSTEP 4MonitoringHACCPSalmonelaSTEP 6VerificationFoodContactSurfacePathogen

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