CorrectiveActionCRITICALCONTROLPOINTStep 7RecordKeepingDANGERZONE(41*-140*F)FoodContactSurfaceFoodSafetyCrossContaminationTIMEEmployeeTrainingEmployeeTrainingStep 2CriticalControlPointsPathogenStep 5CorrectiveactionFoodSafetyFoodPoisoningSalmonelaStep 3CriticalLimitsStep 6VerificationThreeCompartmentSinkStep 4MonitoringFoodPoisoningStep 1HazardAnalysisToxinSANITIZECorrectiveActionCRITICALCONTROLPOINTStep 7RecordKeepingDANGERZONE(41*-140*F)FoodContactSurfaceFoodSafetyCrossContaminationTIMEEmployeeTrainingEmployeeTrainingStep 2CriticalControlPointsPathogenStep 5CorrectiveactionFoodSafetyFoodPoisoningSalmonelaStep 3CriticalLimitsStep 6VerificationThreeCompartmentSinkStep 4MonitoringFoodPoisoningStep 1HazardAnalysisToxinSANITIZE

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