Cleaningutensils andtools areproperlystoredInspectedmaterials orproduct fortamperingNCMmaterial isproperlytagged andsegregated.How manyCriticalControlPoints do wehave?Wearingmy PPEproperlyCorrecteda foodsafetyissueWho are theIMCR SPOCcontacts forthe plant?Food gradeand non foodgradechemicals aresegregated.Submitteda workrequestChemicalsare labeledand storedaway in myareaParticipatein a foodsafetymeetingDocumentedmy cleaningassignmentsper MSSfrequencyParticipatein a GMPinspectionHandwashingsinks havehot water,soap, andpaper towelsCleanedmy workareaDoors andwindows areclosed orhavescreensReportedpests orpest trapdamageReportbroken glassor brittleplastic in myareaCompletedFoodSafetyTrainingHow manyOPRPs dowe have?WhatAllergensare in ourproducts?CleanedmylockerReported anear missin my workareaWashedHandsproperlyafter breakCleaningutensils andtools areproperlystoredInspectedmaterials orproduct fortamperingNCMmaterial isproperlytagged andsegregated.How manyCriticalControlPoints do wehave?Wearingmy PPEproperlyCorrecteda foodsafetyissueWho are theIMCR SPOCcontacts forthe plant?Food gradeand non foodgradechemicals aresegregated.Submitteda workrequestChemicalsare labeledand storedaway in myareaParticipatein a foodsafetymeetingDocumentedmy cleaningassignmentsper MSSfrequencyParticipatein a GMPinspectionHandwashingsinks havehot water,soap, andpaper towelsCleanedmy workareaDoors andwindows areclosed orhavescreensReportedpests orpest trapdamageReportbroken glassor brittleplastic in myareaCompletedFoodSafetyTrainingHow manyOPRPs dowe have?WhatAllergensare in ourproducts?CleanedmylockerReported anear missin my workareaWashedHandsproperlyafter break

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