STEP 1HAZARDANALYSISSTEP 6VerificationSTEP 3CRITICALLIMMITSSTEP 5CorrectiveActionHACCPTimeCorrectiveActionFoodBornIllnessSalmonelaFoodPoisoningCriticalControlPointEmployeeTrainingToxinPathogenHazardAnalysisFoodContactSurfaceSTEP 7RecordKeepingSTEP 2CRITICALCONTROLPOINTSSTEP 4MonitoringE-ColiCrossContaminationDANGERZONE(41*- 140*F)FoodSafetySanitizeSTEP 1HAZARDANALYSISSTEP 6VerificationSTEP 3CRITICALLIMMITSSTEP 5CorrectiveActionHACCPTimeCorrectiveActionFoodBornIllnessSalmonelaFoodPoisoningCriticalControlPointEmployeeTrainingToxinPathogenHazardAnalysisFoodContactSurfaceSTEP 7RecordKeepingSTEP 2CRITICALCONTROLPOINTSSTEP 4MonitoringE-ColiCrossContaminationDANGERZONE(41*- 140*F)FoodSafetySanitize

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