Step 7RecordKeepingStep 3CriticalLimitsFoodSafetyFoodSafetyCRITICALCONTROLPOINTSANITIZEDANGERZONE(41*-140*F)TIMEStep 6VerificationCrossContaminationToxinFoodPoisoningPathogenFoodContactSurfaceStep 4MonitoringEmployeeTrainingEmployeeTrainingFoodPoisoningStep 1HazardAnalysisStep 2CriticalControlPointsSalmonelaStep 5CorrectiveactionThreeCompartmentSinkCorrectiveActionStep 7RecordKeepingStep 3CriticalLimitsFoodSafetyFoodSafetyCRITICALCONTROLPOINTSANITIZEDANGERZONE(41*-140*F)TIMEStep 6VerificationCrossContaminationToxinFoodPoisoningPathogenFoodContactSurfaceStep 4MonitoringEmployeeTrainingEmployeeTrainingFoodPoisoningStep 1HazardAnalysisStep 2CriticalControlPointsSalmonelaStep 5CorrectiveactionThreeCompartmentSinkCorrectiveAction

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