STEP 1HAZARDANALYSISCorrectiveActionDANGERZONE(41*- 140*F)CrossContaminationFoodContactSurfaceE-ColiPathogenCriticalControlPointSTEP 5CorrectiveActionSTEP 6VerificationFoodSafetyTimeSTEP 4MonitoringToxinSalmonelaFoodPoisoningSTEP 7RecordKeepingSTEP 2CRITICALCONTROLPOINTSFoodBornIllnessSanitizeEmployeeTrainingSTEP 3CRITICALLIMMITSHACCPHazardAnalysisSTEP 1HAZARDANALYSISCorrectiveActionDANGERZONE(41*- 140*F)CrossContaminationFoodContactSurfaceE-ColiPathogenCriticalControlPointSTEP 5CorrectiveActionSTEP 6VerificationFoodSafetyTimeSTEP 4MonitoringToxinSalmonelaFoodPoisoningSTEP 7RecordKeepingSTEP 2CRITICALCONTROLPOINTSFoodBornIllnessSanitizeEmployeeTrainingSTEP 3CRITICALLIMMITSHACCPHazardAnalysis

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