TIMEEmployeeTrainingEmployeeTrainingFoodPoisoningFoodSafetySalmonelaThreeCompartmentSinkCrossContaminationSANITIZEFoodSafetyStep 5CorrectiveactionPathogenStep 7RecordKeepingStep 4MonitoringStep 6VerificationFoodContactSurfaceStep 1HazardAnalysisCorrectiveActionDANGERZONE(41*-140*F)ToxinFoodPoisoningStep 2CriticalControlPointsCRITICALCONTROLPOINTStep 3CriticalLimitsTIMEEmployeeTrainingEmployeeTrainingFoodPoisoningFoodSafetySalmonelaThreeCompartmentSinkCrossContaminationSANITIZEFoodSafetyStep 5CorrectiveactionPathogenStep 7RecordKeepingStep 4MonitoringStep 6VerificationFoodContactSurfaceStep 1HazardAnalysisCorrectiveActionDANGERZONE(41*-140*F)ToxinFoodPoisoningStep 2CriticalControlPointsCRITICALCONTROLPOINTStep 3CriticalLimits

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. TIME
  2. Employee Training
  3. Employee Training
  4. Food Poisoning
  5. Food Safety
  6. Salmonela
  7. Three Compartment Sink
  8. Cross Contamination
  9. SANITIZE
  10. Food Safety
  11. Step 5 Corrective action
  12. Pathogen
  13. Step 7 Record Keeping
  14. Step 4 Monitoring
  15. Step 6 Verification
  16. Food Contact Surface
  17. Step 1 Hazard Analysis
  18. Corrective Action
  19. DANGER ZONE (41*-140* F)
  20. Toxin
  21. Food Poisoning
  22. Step 2 Critical Control Points
  23. CRITICAL CONTROL POINT
  24. Step 3 Critical Limits