TIMEFoodPoisoningPathogenStep 3CriticalLimitsStep 6VerificationThreeCompartmentSinkEmployeeTrainingFoodContactSurfaceToxinStep 4MonitoringFoodPoisoningCRITICALCONTROLPOINTSalmonelaStep 1HazardAnalysisStep 5CorrectiveactionEmployeeTrainingStep 2CriticalControlPointsFoodSafetyFoodSafetyDANGERZONE(41*-140*F)CrossContaminationSANITIZECorrectiveActionStep 7RecordKeepingTIMEFoodPoisoningPathogenStep 3CriticalLimitsStep 6VerificationThreeCompartmentSinkEmployeeTrainingFoodContactSurfaceToxinStep 4MonitoringFoodPoisoningCRITICALCONTROLPOINTSalmonelaStep 1HazardAnalysisStep 5CorrectiveactionEmployeeTrainingStep 2CriticalControlPointsFoodSafetyFoodSafetyDANGERZONE(41*-140*F)CrossContaminationSANITIZECorrectiveActionStep 7RecordKeeping

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