Wipe, scrape, wash orscrub.* Production ContactSurfaces*Equipment framework &conveyors.*Ingredient or product bins,carts & tools/utensils* Vacuum or washoverheads, walls & utilitieswithing the GMP areas...SafetyException thatis Managementapproved &worn under theuniform?Critical Control Point(CCP)specific procedure oroperational step that weemploy to eliminate thehazard(s) or minimize it'slikelihood of occurrence& reaching theconsumer.Must be worn wherehands needprotection (PPE),affected by a skincondition, or woundscovered by a Band-Aid (Blue Metaldetectable)HACCPAnother termfor HazardAnalysis &Critical ControlPoints?PlasticBottlesWhat is providedby the companyfor use on theproduction floor &should onlycontain WATER?What will coverthe head area& earscompletely orany facial hair?Examples ofExternal Eventsor Circumstancesrelating toSpecialSituationsPersonnel withminor cuts mustwear what itemthat is waterproof,metal detectable &specific color?Naturalmaterial that isnot allowed onthe productionfloorWithout beingput on awarmer, cookedfood should berefrigerated orstored within?FIFOAnotherterm forFirs-In,First-OutFDAGovernmentagencyresponsible forsetting & enforcingFood SafetyRegulation in theU.S.?The intentionalsubstitution, addition orremoval of a materialto increase theperceived value(ingredients, finishedproduct, or packaging)or reduce the cost ofits production.FoodSafetyTerm refers tohandling, preparing &storing food in a wayto best reduce therisk of individualsbecoming sick fromfoodborne illnessesHACCP'S3 HazardCategories thatmay make aproduct unsafeto consume?Who's responsible tobe knowledgeable ofwhich events could beclassified as a SpecialSituation & Report allincidents or suspiciousactivity to a Supervisor,Manager, HR, orQuality?Minimumofwashinghands? QualityControlProgramsThey include theinspection, testing &monitoring activities ofquality control programs,along with additionalactivities that are devotedto the PREVENTION offood safety hazards &quality defects.What shall beclean andshort? (notextendingbeyondfingertips)These foods canlead to symptomsranging from milddiscomfort tosevere allergicreactions.What is celebratedon June 7th?To raise awarenessabout theimportance of foodsafety at all stagesof the food chain.What/Whereis the properway to thawfrozen meat?HOLDAny productexposed toBLOOD mustbe segregatedon and placedon?Wipe, scrape, wash orscrub.* Production ContactSurfaces*Equipment framework &conveyors.*Ingredient or product bins,carts & tools/utensils* Vacuum or washoverheads, walls & utilitieswithing the GMP areas...SafetyException thatis Managementapproved &worn under theuniform?Critical Control Point(CCP)specific procedure oroperational step that weemploy to eliminate thehazard(s) or minimize it'slikelihood of occurrence& reaching theconsumer.Must be worn wherehands needprotection (PPE),affected by a skincondition, or woundscovered by a Band-Aid (Blue Metaldetectable)HACCPAnother termfor HazardAnalysis &Critical ControlPoints?PlasticBottlesWhat is providedby the companyfor use on theproduction floor &should onlycontain WATER?What will coverthe head area& earscompletely orany facial hair?Examples ofExternal Eventsor Circumstancesrelating toSpecialSituationsPersonnel withminor cuts mustwear what itemthat is waterproof,metal detectable &specific color?Naturalmaterial that isnot allowed onthe productionfloorWithout beingput on awarmer, cookedfood should berefrigerated orstored within?FIFOAnotherterm forFirs-In,First-OutFDAGovernmentagencyresponsible forsetting & enforcingFood SafetyRegulation in theU.S.?The intentionalsubstitution, addition orremoval of a materialto increase theperceived value(ingredients, finishedproduct, or packaging)or reduce the cost ofits production.FoodSafetyTerm refers tohandling, preparing &storing food in a wayto best reduce therisk of individualsbecoming sick fromfoodborne illnessesHACCP'S3 HazardCategories thatmay make aproduct unsafeto consume?Who's responsible tobe knowledgeable ofwhich events could beclassified as a SpecialSituation & Report allincidents or suspiciousactivity to a Supervisor,Manager, HR, orQuality?Minimumofwashinghands?QualityControlProgramsThey include theinspection, testing &monitoring activities ofquality control programs,along with additionalactivities that are devotedto the PREVENTION offood safety hazards &quality defects.What shall beclean andshort? (notextendingbeyondfingertips)These foods canlead to symptomsranging from milddiscomfort tosevere allergicreactions.What is celebratedon June 7th?To raise awarenessabout theimportance of foodsafety at all stagesof the food chain.What/Whereis the properway to thawfrozen meat?HOLDAny productexposed toBLOOD mustbe segregatedon and placedon?

Untitled 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. Wipe, scrape, wash or scrub. * Production Contact Surfaces *Equipment framework & conveyors. *Ingredient or product bins, carts & tools/utensils * Vacuum or wash overheads, walls & utilities withing the GMP areas...
  2. Safety Exception that is Management approved & worn under the uniform?
  3. Critical Control Point (CCP) specific procedure or operational step that we employ to eliminate the hazard(s) or minimize it's likelihood of occurrence & reaching the consumer.
  4. Must be worn where hands need protection (PPE), affected by a skin condition, or wounds covered by a Band-Aid (Blue Metal detectable)
  5. Another term for Hazard Analysis & Critical Control Points?
    HACCP
  6. What is provided by the company for use on the production floor & should only contain WATER?
    Plastic Bottles
  7. What will cover the head area & ears completely or any facial hair?
  8. Examples of External Events or Circumstances relating to Special Situations
  9. Personnel with minor cuts must wear what item that is waterproof, metal detectable & specific color?
  10. Natural material that is not allowed on the production floor
  11. Without being put on a warmer, cooked food should be refrigerated or stored within?
  12. Another term for Firs-In, First-Out
    FIFO
  13. Government agency responsible for setting & enforcing Food Safety Regulation in the U.S.?
    FDA
  14. The intentional substitution, addition or removal of a material to increase the perceived value (ingredients, finished product, or packaging) or reduce the cost of its production.
  15. Term refers to handling, preparing & storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses
    Food Safety
  16. HACCP'S 3 Hazard Categories that may make a product unsafe to consume?
  17. Who's responsible to be knowledgeable of which events could be classified as a Special Situation & Report all incidents or suspicious activity to a Supervisor, Manager, HR, or Quality?
  18. Minimum of washing hands?
  19. They include the inspection, testing & monitoring activities of quality control programs, along with additional activities that are devoted to the PREVENTION of food safety hazards & quality defects.
    Quality Control Programs
  20. What shall be clean and short? (not extending beyond fingertips)
  21. These foods can lead to symptoms ranging from mild discomfort to severe allergic reactions.
  22. What is celebrated on June 7th? To raise awareness about the importance of food safety at all stages of the food chain.
  23. What/Where is the proper way to thaw frozen meat?
  24. Any product exposed to BLOOD must be segregated on and placed on?
    HOLD