No eatingand drinkingin productionareasLabelAllergenicmaterialsHazards -Physical,Chemical,Micro,AllergensWash andthoroughlydry yourhandsIntegrity -Putting allthe rightingredientsinGMP-MaintenanceCCPcheckscarried outand signedStoreworkwearand personalclothesseparatelySafe foodwill notcause illnessor harmHairnetsto coverall hairand earsGMP-CleaninganddisinfectionGMP-PersonalHygieneAuthenticity- Using therightingredientsEveryone'sresponsibilityClearspillagesHACCPGMP-PestControlCleanas yougoKeepdoorsclosedGMP-operationalprocessesCleanallergenspillsthoroughlySnoods wornto fully coverbeards andmoustachesGMP-FullycompletepaperworkPrevent crosscontaminationNo eatingand drinkingin productionareasLabelAllergenicmaterialsHazards -Physical,Chemical,Micro,AllergensWash andthoroughlydry yourhandsIntegrity -Putting allthe rightingredientsinGMP-MaintenanceCCPcheckscarried outand signedStoreworkwearand personalclothesseparatelySafe foodwill notcause illnessor harmHairnetsto coverall hairand earsGMP-CleaninganddisinfectionGMP-PersonalHygieneAuthenticity- Using therightingredientsEveryone'sresponsibilityClearspillagesHACCPGMP-PestControlCleanas yougoKeepdoorsclosedGMP-operationalprocessesCleanallergenspillsthoroughlySnoods wornto fully coverbeards andmoustachesGMP-FullycompletepaperworkPrevent 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. No eating and drinking in production areas
  2. Label Allergenic materials
  3. Hazards - Physical, Chemical, Micro, Allergens
  4. Wash and thoroughly dry your hands
  5. Integrity - Putting all the right ingredients in
  6. GMP- Maintenance
  7. CCP checks carried out and signed
  8. Store workwear and personal clothes separately
  9. Safe food will not cause illness or harm
  10. Hairnets to cover all hair and ears
  11. GMP-Cleaning and disinfection
  12. GMP-Personal Hygiene
  13. Authenticity - Using the right ingredients
  14. Everyone's responsibility
  15. Clear spillages
  16. HACCP
  17. GMP-Pest Control
  18. Clean as you go
  19. Keep doors closed
  20. GMP-operational processes
  21. Clean allergen spills thoroughly
  22. Snoods worn to fully cover beards and moustaches
  23. GMP-Fully complete paperwork
  24. Prevent cross contamination