Cleaningutensils andtools areproperlystoredDoors andwindows areclosed orhavescreensCorrecteda foodsafetyissueCleanedmy workareaParticipatein a GMPinspectionDocumentedmy cleaningassignmentsper MSSfrequencyWhatAllergensare in ourproducts?How manyOPRPs dowe have?Reportbroken glassor brittleplastic in myareaInspectedmaterials orproduct fortamperingHandwashingsinks havehot water,soap, andpaper towelsWho are theIMCR SPOCcontacts forthe plant?How manyCriticalControlPoints do wehave?CompletedFoodSafetyTrainingSubmitteda workrequestWearingmy PPEproperlyParticipatein a foodsafetymeetingChemicalsare labeledand storedaway in myareaCleanedmylockerWashedHandsproperlyafter breakReportedpests orpest trapdamageFood gradeand non foodgradechemicals aresegregated.Reported anear missin my workareaNCMmaterial isproperlytagged andsegregated.Cleaningutensils andtools areproperlystoredDoors andwindows areclosed orhavescreensCorrecteda foodsafetyissueCleanedmy workareaParticipatein a GMPinspectionDocumentedmy cleaningassignmentsper MSSfrequencyWhatAllergensare in ourproducts?How manyOPRPs dowe have?Reportbroken glassor brittleplastic in myareaInspectedmaterials orproduct fortamperingHandwashingsinks havehot water,soap, andpaper towelsWho are theIMCR SPOCcontacts forthe plant?How manyCriticalControlPoints do wehave?CompletedFoodSafetyTrainingSubmitteda workrequestWearingmy PPEproperlyParticipatein a foodsafetymeetingChemicalsare labeledand storedaway in myareaCleanedmylockerWashedHandsproperlyafter breakReportedpests orpest trapdamageFood gradeand non foodgradechemicals aresegregated.Reported anear missin my workareaNCMmaterial isproperlytagged andsegregated.

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