NCMmaterial isproperlytagged andsegregated.Food gradeand non foodgradechemicals aresegregated.Handwashingsinks havehot water,soap, andpaper towelsInspectedmaterials orproduct fortamperingWearingmy PPEproperlyChemicalsare labeledand storedaway in myareaSubmitteda workrequestDoors andwindows areclosed orhavescreensHow manyCriticalControlPoints do wehave?Documentedmy cleaningassignmentsper MSSfrequencyCleaningutensils andtools areproperlystoredReported anear missin my workareaCleanedmy workareaHow manyOPRPs dowe have?CleanedmylockerParticipatein a GMPinspectionCompletedFoodSafetyTrainingParticipatein a foodsafetymeetingReportedpests orpest trapdamageWho are theIMCR SPOCcontacts forthe plant?WashedHandsproperlyafter breakReportbroken glassor brittleplastic in myareaCorrecteda foodsafetyissueWhatAllergensare in ourproducts?NCMmaterial isproperlytagged andsegregated.Food gradeand non foodgradechemicals aresegregated.Handwashingsinks havehot water,soap, andpaper towelsInspectedmaterials orproduct fortamperingWearingmy PPEproperlyChemicalsare labeledand storedaway in myareaSubmitteda workrequestDoors andwindows areclosed orhavescreensHow manyCriticalControlPoints do wehave?Documentedmy cleaningassignmentsper MSSfrequencyCleaningutensils andtools areproperlystoredReported anear missin my workareaCleanedmy workareaHow manyOPRPs dowe have?CleanedmylockerParticipatein a GMPinspectionCompletedFoodSafetyTrainingParticipatein a foodsafetymeetingReportedpests orpest trapdamageWho are theIMCR SPOCcontacts forthe plant?WashedHandsproperlyafter breakReportbroken glassor brittleplastic in myareaCorrecteda foodsafetyissueWhatAllergensare in ourproducts?

Food Safety 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. NCM material is properly tagged and segregated.
  2. Food grade and non food grade chemicals are segregated.
  3. Handwashing sinks have hot water, soap, and paper towels
  4. Inspected materials or product for tampering
  5. Wearing my PPE properly
  6. Chemicals are labeled and stored away in my area
  7. Submitted a work request
  8. Doors and windows are closed or have screens
  9. How many Critical Control Points do we have?
  10. Documented my cleaning assignments per MSS frequency
  11. Cleaning utensils and tools are properly stored
  12. Reported a near miss in my work area
  13. Cleaned my work area
  14. How many OPRPs do we have?
  15. Cleaned my locker
  16. Participate in a GMP inspection
  17. Completed Food Safety Training
  18. Participate in a food safety meeting
  19. Reported pests or pest trap damage
  20. Who are the IMCR SPOC contacts for the plant?
  21. Washed Hands properly after break
  22. Report broken glass or brittle plastic in my area
  23. Corrected a food safety issue
  24. What Allergens are in our products?