FoodContactSurfaceStep 7RecordKeepingDANGERZONE(41*-140*F)CRITICALCONTROLPOINTThreeCompartmentSinkEmployeeTrainingStep 2CriticalControlPointsStep 3CriticalLimitsStep 4MonitoringStep 1HazardAnalysisStep 5CorrectiveactionSalmonelaPathogenCorrectiveActionFoodPoisoningFoodSafetyFoodSafetyEmployeeTrainingSANITIZEToxinFoodPoisoningTIMECrossContaminationStep 6VerificationFoodContactSurfaceStep 7RecordKeepingDANGERZONE(41*-140*F)CRITICALCONTROLPOINTThreeCompartmentSinkEmployeeTrainingStep 2CriticalControlPointsStep 3CriticalLimitsStep 4MonitoringStep 1HazardAnalysisStep 5CorrectiveactionSalmonelaPathogenCorrectiveActionFoodPoisoningFoodSafetyFoodSafetyEmployeeTrainingSANITIZEToxinFoodPoisoningTIMECrossContaminationStep 6Verification

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