EmployeeTrainingThreeCompartmentSinkCrossContaminationStep 1HazardAnalysisDANGERZONE(41*-140*F)Step 7RecordKeepingToxinCorrectiveActionStep 5CorrectiveactionSANITIZEStep 4MonitoringEmployeeTrainingSalmonelaFoodSafetyPathogenFoodContactSurfaceStep 2CriticalControlPointsFoodPoisoningCRITICALCONTROLPOINTStep 3CriticalLimitsStep 6VerificationTIMEFoodPoisoningFoodSafetyEmployeeTrainingThreeCompartmentSinkCrossContaminationStep 1HazardAnalysisDANGERZONE(41*-140*F)Step 7RecordKeepingToxinCorrectiveActionStep 5CorrectiveactionSANITIZEStep 4MonitoringEmployeeTrainingSalmonelaFoodSafetyPathogenFoodContactSurfaceStep 2CriticalControlPointsFoodPoisoningCRITICALCONTROLPOINTStep 3CriticalLimitsStep 6VerificationTIMEFoodPoisoningFoodSafety

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