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