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