Step 5CorrectiveactionDANGERZONE(41*-140*F)PathogenStep 1HazardAnalysisStep 7RecordKeepingFoodSafetySANITIZECRITICALCONTROLPOINTToxinFoodSafetyStep 4MonitoringCorrectiveActionThreeCompartmentSinkFoodContactSurfaceCrossContaminationStep 2CriticalControlPointsStep 3CriticalLimitsEmployeeTrainingSalmonelaFoodPoisoningTIMEStep 6VerificationEmployeeTrainingFoodPoisoningStep 5CorrectiveactionDANGERZONE(41*-140*F)PathogenStep 1HazardAnalysisStep 7RecordKeepingFoodSafetySANITIZECRITICALCONTROLPOINTToxinFoodSafetyStep 4MonitoringCorrectiveActionThreeCompartmentSinkFoodContactSurfaceCrossContaminationStep 2CriticalControlPointsStep 3CriticalLimitsEmployeeTrainingSalmonelaFoodPoisoningTIMEStep 6VerificationEmployeeTrainingFoodPoisoning

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