FoodContactSurfaceStep 6VerificationEmployeeTrainingCRITICALCONTROLPOINTEmployeeTrainingSalmonelaStep 3CriticalLimitsTIMEStep 4MonitoringStep 1HazardAnalysisCorrectiveActionToxinSANITIZEStep 2CriticalControlPointsFoodPoisoningThreeCompartmentSinkFoodPoisoningStep 5CorrectiveactionDANGERZONE(41*-140*F)Step 7RecordKeepingCrossContaminationFoodSafetyPathogenFoodSafetyFoodContactSurfaceStep 6VerificationEmployeeTrainingCRITICALCONTROLPOINTEmployeeTrainingSalmonelaStep 3CriticalLimitsTIMEStep 4MonitoringStep 1HazardAnalysisCorrectiveActionToxinSANITIZEStep 2CriticalControlPointsFoodPoisoningThreeCompartmentSinkFoodPoisoningStep 5CorrectiveactionDANGERZONE(41*-140*F)Step 7RecordKeepingCrossContaminationFoodSafetyPathogenFoodSafety

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.


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