HACCPSTEP 7RecordKeepingSTEP 3CRITICALLIMMITSSalmonelaCriticalControlPointSTEP 1HAZARDANALYSISDANGERZONE(41*- 140*F)STEP 2CRITICALCONTROLPOINTSEmployeeTrainingFoodSafetyFoodPoisoningFoodContactSurfaceCrossContaminationSTEP 6VerificationSTEP 5CorrectiveActionE-ColiTimeFoodBornIllnessSanitizePathogenHazardAnalysisSTEP 4MonitoringCorrectiveActionToxinHACCPSTEP 7RecordKeepingSTEP 3CRITICALLIMMITSSalmonelaCriticalControlPointSTEP 1HAZARDANALYSISDANGERZONE(41*- 140*F)STEP 2CRITICALCONTROLPOINTSEmployeeTrainingFoodSafetyFoodPoisoningFoodContactSurfaceCrossContaminationSTEP 6VerificationSTEP 5CorrectiveActionE-ColiTimeFoodBornIllnessSanitizePathogenHazardAnalysisSTEP 4MonitoringCorrectiveActionToxin

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