Step 4MonitoringSANITIZEStep 1HazardAnalysisPathogenFoodContactSurfaceTIMESalmonelaStep 2CriticalControlPointsToxinEmployeeTrainingEmployeeTrainingThreeCompartmentSinkCRITICALCONTROLPOINTFoodSafetyDANGERZONE(41*-140*F)Step 5CorrectiveactionFoodSafetyCrossContaminationStep 6VerificationFoodPoisoningStep 7RecordKeepingFoodPoisoningStep 3CriticalLimitsCorrectiveActionStep 4MonitoringSANITIZEStep 1HazardAnalysisPathogenFoodContactSurfaceTIMESalmonelaStep 2CriticalControlPointsToxinEmployeeTrainingEmployeeTrainingThreeCompartmentSinkCRITICALCONTROLPOINTFoodSafetyDANGERZONE(41*-140*F)Step 5CorrectiveactionFoodSafetyCrossContaminationStep 6VerificationFoodPoisoningStep 7RecordKeepingFoodPoisoningStep 3CriticalLimitsCorrectiveAction

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