Step 3CriticalLimitsPathogenDANGERZONE(41*-140*F)CrossContaminationFoodContactSurfaceStep 4MonitoringFoodSafetyToxinStep 1HazardAnalysisStep 6VerificationEmployeeTrainingFoodPoisoningSANITIZEEmployeeTrainingStep 5CorrectiveactionCorrectiveActionThreeCompartmentSinkFoodSafetyTIMEFoodPoisoningStep 7RecordKeepingCRITICALCONTROLPOINTStep 2CriticalControlPointsSalmonelaStep 3CriticalLimitsPathogenDANGERZONE(41*-140*F)CrossContaminationFoodContactSurfaceStep 4MonitoringFoodSafetyToxinStep 1HazardAnalysisStep 6VerificationEmployeeTrainingFoodPoisoningSANITIZEEmployeeTrainingStep 5CorrectiveactionCorrectiveActionThreeCompartmentSinkFoodSafetyTIMEFoodPoisoningStep 7RecordKeepingCRITICALCONTROLPOINTStep 2CriticalControlPointsSalmonela

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