CrossContaminationSTEP 3CRITICALLIMMITSSTEP 6VerificationToxinFoodContactSurfaceFoodPoisoningSTEP 1HAZARDANALYSISSalmonelaPathogenHACCPSTEP 5CorrectiveActionSTEP 4MonitoringSTEP 7RecordKeepingDANGERZONE(41*- 140*F)FoodSafetyCorrectiveActionEmployeeTrainingHazardAnalysisSanitizeFoodBornIllnessTimeSTEP 2CRITICALCONTROLPOINTSCriticalControlPointE-ColiCrossContaminationSTEP 3CRITICALLIMMITSSTEP 6VerificationToxinFoodContactSurfaceFoodPoisoningSTEP 1HAZARDANALYSISSalmonelaPathogenHACCPSTEP 5CorrectiveActionSTEP 4MonitoringSTEP 7RecordKeepingDANGERZONE(41*- 140*F)FoodSafetyCorrectiveActionEmployeeTrainingHazardAnalysisSanitizeFoodBornIllnessTimeSTEP 2CRITICALCONTROLPOINTSCriticalControlPointE-Coli

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