EmployeeTrainingDANGERZONE(41*-140*F)EmployeeTrainingStep 1HazardAnalysisSalmonelaCrossContaminationFoodPoisoningStep 6VerificationFoodPoisoningCorrectiveActionFoodSafetyTIMEPathogenStep 3CriticalLimitsCRITICALCONTROLPOINTStep 7RecordKeepingSANITIZEFoodContactSurfaceStep 2CriticalControlPointsThreeCompartmentSinkStep 4MonitoringStep 5CorrectiveactionFoodSafetyToxinEmployeeTrainingDANGERZONE(41*-140*F)EmployeeTrainingStep 1HazardAnalysisSalmonelaCrossContaminationFoodPoisoningStep 6VerificationFoodPoisoningCorrectiveActionFoodSafetyTIMEPathogenStep 3CriticalLimitsCRITICALCONTROLPOINTStep 7RecordKeepingSANITIZEFoodContactSurfaceStep 2CriticalControlPointsThreeCompartmentSinkStep 4MonitoringStep 5CorrectiveactionFoodSafetyToxin

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