STEP 5CorrectiveActionDANGERZONE(41*- 140*F)FoodBornIllnessCorrectiveActionSTEP 6VerificationSanitizeSTEP 4MonitoringSalmonelaFoodPoisoningCrossContaminationSTEP 3CRITICALLIMMITSSTEP 1HAZARDANALYSISTimeEmployeeTrainingHACCPCriticalControlPointToxinHazardAnalysisSTEP 7RecordKeepingFoodContactSurfaceFoodSafetyPathogenE-ColiSTEP 2CRITICALCONTROLPOINTSSTEP 5CorrectiveActionDANGERZONE(41*- 140*F)FoodBornIllnessCorrectiveActionSTEP 6VerificationSanitizeSTEP 4MonitoringSalmonelaFoodPoisoningCrossContaminationSTEP 3CRITICALLIMMITSSTEP 1HAZARDANALYSISTimeEmployeeTrainingHACCPCriticalControlPointToxinHazardAnalysisSTEP 7RecordKeepingFoodContactSurfaceFoodSafetyPathogenE-ColiSTEP 2CRITICALCONTROLPOINTS

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