CleanallergenspillsthoroughlyGMP-MaintenanceGMP-FullycompletepaperworkCleanas yougoLabelAllergenicmaterialsIntegrity -Putting allthe rightingredientsinSnoods wornto fully coverbeards andmoustachesGMP-PersonalHygieneCCPcheckscarried outand signedAuthenticity- Using therightingredientsEveryone'sresponsibilitySafe foodwill notcause illnessor harmHACCPClearspillagesKeepdoorsclosedHairnetsto coverall hairand earsGMP-CleaninganddisinfectionHazards -Physical,Chemical,Micro,AllergensNo eatingand drinkingin productionareasWash andthoroughlydry yourhandsStoreworkwearand personalclothesseparatelyGMP-operationalprocessesGMP-PestControlPrevent crosscontaminationCleanallergenspillsthoroughlyGMP-MaintenanceGMP-FullycompletepaperworkCleanas yougoLabelAllergenicmaterialsIntegrity -Putting allthe rightingredientsinSnoods wornto fully coverbeards andmoustachesGMP-PersonalHygieneCCPcheckscarried outand signedAuthenticity- Using therightingredientsEveryone'sresponsibilitySafe foodwill notcause illnessor harmHACCPClearspillagesKeepdoorsclosedHairnetsto coverall hairand earsGMP-CleaninganddisinfectionHazards -Physical,Chemical,Micro,AllergensNo eatingand drinkingin productionareasWash andthoroughlydry yourhandsStoreworkwearand personalclothesseparatelyGMP-operationalprocessesGMP-PestControlPrevent crosscontamination

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. Clean allergen spills thoroughly
  2. GMP- Maintenance
  3. GMP-Fully complete paperwork
  4. Clean as you go
  5. Label Allergenic materials
  6. Integrity - Putting all the right ingredients in
  7. Snoods worn to fully cover beards and moustaches
  8. GMP-Personal Hygiene
  9. CCP checks carried out and signed
  10. Authenticity - Using the right ingredients
  11. Everyone's responsibility
  12. Safe food will not cause illness or harm
  13. HACCP
  14. Clear spillages
  15. Keep doors closed
  16. Hairnets to cover all hair and ears
  17. GMP-Cleaning and disinfection
  18. Hazards - Physical, Chemical, Micro, Allergens
  19. No eating and drinking in production areas
  20. Wash and thoroughly dry your hands
  21. Store workwear and personal clothes separately
  22. GMP-operational processes
  23. GMP-Pest Control
  24. Prevent cross contamination