WashedHandsproperlyafter breakHow manyCriticalControlPoints do wehave?Reportbroken glassor brittleplastic in myareaNCMmaterial isproperlytagged andsegregated.Participatein a foodsafetymeetingSubmitteda workrequestCompletedFoodSafetyTrainingCleanedmy workareaDoors andwindows areclosed orhavescreensReported anear missin my workareaChemicalsare labeledand storedaway in myareaCorrecteda foodsafetyissueCleaningutensils andtools areproperlystoredInspectedmaterials orproduct fortamperingWho are theIMCR SPOCcontacts forthe plant?Participatein a GMPinspectionHandwashingsinks havehot water,soap, andpaper towelsReportedpests orpest trapdamageFood gradeand non foodgradechemicals aresegregated.Wearingmy PPEproperlyHow manyOPRPs dowe have?Documentedmy cleaningassignmentsper MSSfrequencyWhatAllergensare in ourproducts?CleanedmylockerWashedHandsproperlyafter breakHow manyCriticalControlPoints do wehave?Reportbroken glassor brittleplastic in myareaNCMmaterial isproperlytagged andsegregated.Participatein a foodsafetymeetingSubmitteda workrequestCompletedFoodSafetyTrainingCleanedmy workareaDoors andwindows areclosed orhavescreensReported anear missin my workareaChemicalsare labeledand storedaway in myareaCorrecteda foodsafetyissueCleaningutensils andtools areproperlystoredInspectedmaterials orproduct fortamperingWho are theIMCR SPOCcontacts forthe plant?Participatein a GMPinspectionHandwashingsinks havehot water,soap, andpaper towelsReportedpests orpest trapdamageFood gradeand non foodgradechemicals aresegregated.Wearingmy PPEproperlyHow manyOPRPs dowe have?Documentedmy cleaningassignmentsper MSSfrequencyWhatAllergensare in ourproducts?Cleanedmylocker

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