STEP 2CRITICALCONTROLPOINTSPathogenCrossContaminationFoodContactSurfaceSalmonelaTimeDANGERZONE(41*- 140*F)FoodSafetyCorrectiveActionEmployeeTrainingFoodBornIllnessFoodPoisoningToxinSTEP 4MonitoringSTEP 6VerificationHazardAnalysisHACCPSTEP 7RecordKeepingE-ColiCriticalControlPointSanitizeSTEP 3CRITICALLIMMITSSTEP 5CorrectiveActionSTEP 1HAZARDANALYSISSTEP 2CRITICALCONTROLPOINTSPathogenCrossContaminationFoodContactSurfaceSalmonelaTimeDANGERZONE(41*- 140*F)FoodSafetyCorrectiveActionEmployeeTrainingFoodBornIllnessFoodPoisoningToxinSTEP 4MonitoringSTEP 6VerificationHazardAnalysisHACCPSTEP 7RecordKeepingE-ColiCriticalControlPointSanitizeSTEP 3CRITICALLIMMITSSTEP 5CorrectiveActionSTEP 1HAZARDANALYSIS

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