ChemicalcontrolProgramwashinghandsdisposableglovesPalletsheetsVoluntaryrecallUtensilsCenter fordiseasecontrol andpreventionDataloggerscalibrationprogramDOTtripformBotulismSelfInspectionSanitizercleaninglogGMPTemperatureDangerzoneMoldRecallProgramReleaseand holdprogramPreventiveMaintenanceprogramBacteriaAllergenControlProgramProbthermometerinspectorgadgethairnetsContaminationfoodSafetyCultureSupportprogramDriverDaily callsheetFooddefenseprogramBodilyFluidsAccountabilityProgramCustomerComplaintProgramGlycolListeriaFoodSafetyPlanHACCPFoodLifelinePestlogReceivingandshippingprogramLockerChecksRegulatoryContractsprogramMicrobialNurtitionPersonalHygeneFoodHandlerscardFIFOFrostbiteVulnerabilityassesmentNISTcalibrationFoodBourneIllnessFood anddrugadministrationUSdepartmentofAgricultureTrainingandeducation FoodcontactsurfaceDeathSafetyDatasheetWaterQualityNonconformingGlass, BrittlePlastic, andceramicsprogramFoodSafetyincidentreportTraceabilityProgramHardsanitizerSop fortransportationbreakdownProperchemicalstorage3compartmentsinkSafetyCriticalcontrolPointCleaningprogramHazardAnalysis risk-basedPreventiveControlFEFOtemperatureAbuseRiskAssessmentandmitigationQualityIntegratedPestManagementfancleaningsopFood safetymodernizationactE.ColiPPEChemicalcontrolProgramwashinghandsdisposableglovesPalletsheetsVoluntaryrecallUtensilsCenter fordiseasecontrol andpreventionDataloggerscalibrationprogramDOTtripformBotulismSelfInspectionSanitizercleaninglogGMPTemperatureDangerzoneMoldRecallProgramReleaseand holdprogramPreventiveMaintenanceprogramBacteriaAllergenControlProgramProbthermometerinspectorgadgethairnetsContaminationfoodSafetyCultureSupportprogramDriverDaily callsheetFooddefenseprogramBodilyFluidsAccountabilityProgramCustomerComplaintProgramGlycolListeriaFoodSafetyPlanHACCPFoodLifelinePestlogReceivingandshippingprogramLockerChecksRegulatoryContractsprogramMicrobialNurtitionPersonalHygeneFoodHandlerscardFIFOFrostbiteVulnerabilityassesmentNISTcalibrationFoodBourneIllnessFood anddrugadministrationUSdepartmentofAgricultureTrainingandeducation FoodcontactsurfaceDeathSafetyDatasheetWaterQualityNonconformingGlass, BrittlePlastic, andceramicsprogramFoodSafetyincidentreportTraceabilityProgramHardsanitizerSop fortransportationbreakdownProperchemicalstorage3compartmentsinkSafetyCriticalcontrolPointCleaningprogramHazardAnalysis risk-basedPreventiveControlFEFOtemperatureAbuseRiskAssessmentandmitigationQualityIntegratedPestManagementfancleaningsopFood safetymodernizationactE.ColiPPE

AIB GMP 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. Chemical control Program
  2. washing hands
  3. disposable gloves
  4. Pallet sheets
  5. Voluntary recall
  6. Utensils
  7. Center for disease control and prevention
  8. Data loggers
  9. calibration program
  10. DOT trip form
  11. Botulism
  12. Self Inspection
  13. Sanitizer cleaning log
  14. GMP
  15. Temperature Danger zone
  16. Mold
  17. Recall Program
  18. Release and hold program
  19. Preventive Maintenance program
  20. Bacteria
  21. Allergen Control Program
  22. Prob thermometer
  23. inspector gadget
  24. hair nets
  25. Contamination
  26. food Safety Culture
  27. Support program
  28. Driver Daily call sheet
  29. Food defense program
  30. Bodily Fluids
  31. Accountability Program
  32. Customer Complaint Program
  33. Glycol
  34. Listeria
  35. Food Safety Plan
  36. HACCP
  37. Food Lifeline
  38. Pest log
  39. Receiving and shipping program
  40. Locker Checks
  41. Regulatory Contracts program
  42. Microbial
  43. Nurtition
  44. Personal Hygene
  45. Food Handlers card
  46. FIFO
  47. Frost bite
  48. Vulnerability assesment
  49. NIST calibration
  50. Food Bourne Illness
  51. Food and drug administration
  52. US department of Agriculture
  53. Training and education
  54. Food contact surface
  55. Death
  56. Safety Data sheet
  57. Water Quality
  58. Non conforming
  59. Glass, Brittle Plastic, and ceramics program
  60. Food Safety incident report
  61. Traceability Program
  62. Hard sanitizer
  63. Sop for transportation breakdown
  64. Proper chemical storage
  65. 3 compartment sink
  66. Safety
  67. Critical control Point
  68. Cleaning program
  69. Hazard Analysis risk-based Preventive Control
  70. FEFO
  71. temperature Abuse
  72. Risk Assessment and mitigation
  73. Quality
  74. Integrated Pest Management
  75. fan cleaning sop
  76. Food safety modernization act
  77. E. Coli
  78. PPE