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