FoodPoisoningCorrectiveActionStep 3CriticalLimitsCRITICALCONTROLPOINTSANITIZEDANGERZONE(41*-140*F)Step 4MonitoringFoodSafetyFoodSafetyFoodContactSurfaceToxinPathogenSalmonelaThreeCompartmentSinkEmployeeTrainingStep 6VerificationStep 7RecordKeepingStep 2CriticalControlPointsEmployeeTrainingStep 5CorrectiveactionFoodPoisoningStep 1HazardAnalysisTIMECrossContaminationFoodPoisoningCorrectiveActionStep 3CriticalLimitsCRITICALCONTROLPOINTSANITIZEDANGERZONE(41*-140*F)Step 4MonitoringFoodSafetyFoodSafetyFoodContactSurfaceToxinPathogenSalmonelaThreeCompartmentSinkEmployeeTrainingStep 6VerificationStep 7RecordKeepingStep 2CriticalControlPointsEmployeeTrainingStep 5CorrectiveactionFoodPoisoningStep 1HazardAnalysisTIMECrossContamination

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