ToxinStep 3CriticalLimitsDANGERZONE(41*-140*F)FoodSafetyThreeCompartmentSinkStep 6VerificationSalmonelaFoodContactSurfaceSANITIZEStep 2CriticalControlPointsTIMEEmployeeTrainingEmployeeTrainingStep 1HazardAnalysisFoodPoisoningStep 7RecordKeepingPathogenStep 4MonitoringStep 5CorrectiveactionCrossContaminationCorrectiveActionFoodPoisoningFoodSafetyCRITICALCONTROLPOINTToxinStep 3CriticalLimitsDANGERZONE(41*-140*F)FoodSafetyThreeCompartmentSinkStep 6VerificationSalmonelaFoodContactSurfaceSANITIZEStep 2CriticalControlPointsTIMEEmployeeTrainingEmployeeTrainingStep 1HazardAnalysisFoodPoisoningStep 7RecordKeepingPathogenStep 4MonitoringStep 5CorrectiveactionCrossContaminationCorrectiveActionFoodPoisoningFoodSafetyCRITICALCONTROLPOINT

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