EmployeeTrainingStep 3CriticalLimitsTIMEStep 4MonitoringThreeCompartmentSinkCrossContaminationCRITICALCONTROLPOINTStep 6VerificationFoodPoisoningSANITIZEFoodSafetySalmonelaToxinPathogenStep 2CriticalControlPointsFoodSafetyEmployeeTrainingCorrectiveActionStep 7RecordKeepingFoodContactSurfaceFoodPoisoningStep 5CorrectiveactionDANGERZONE(41*-140*F)Step 1HazardAnalysisEmployeeTrainingStep 3CriticalLimitsTIMEStep 4MonitoringThreeCompartmentSinkCrossContaminationCRITICALCONTROLPOINTStep 6VerificationFoodPoisoningSANITIZEFoodSafetySalmonelaToxinPathogenStep 2CriticalControlPointsFoodSafetyEmployeeTrainingCorrectiveActionStep 7RecordKeepingFoodContactSurfaceFoodPoisoningStep 5CorrectiveactionDANGERZONE(41*-140*F)Step 1HazardAnalysis

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