Step 3CriticalLimitsToxinStep 2CriticalControlPointsCrossContaminationCRITICALCONTROLPOINTFoodPoisoningCorrectiveActionTIMEStep 1HazardAnalysisSalmonelaStep 4MonitoringStep 5CorrectiveactionStep 7RecordKeepingPathogenEmployeeTrainingStep 6VerificationSANITIZEFoodContactSurfaceThreeCompartmentSinkEmployeeTrainingFoodSafetyDANGERZONE(41*-140*F)FoodPoisoningFoodSafetyStep 3CriticalLimitsToxinStep 2CriticalControlPointsCrossContaminationCRITICALCONTROLPOINTFoodPoisoningCorrectiveActionTIMEStep 1HazardAnalysisSalmonelaStep 4MonitoringStep 5CorrectiveactionStep 7RecordKeepingPathogenEmployeeTrainingStep 6VerificationSANITIZEFoodContactSurfaceThreeCompartmentSinkEmployeeTrainingFoodSafetyDANGERZONE(41*-140*F)FoodPoisoningFoodSafety

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