How manyCriticalControlPoints do wehave?Cleaningutensils andtools areproperlystoredNCMmaterial isproperlytagged andsegregated.Handwashingsinks havehot water,soap, andpaper towelsReporteda nearmiss in mywork areaDoors andwindows areclosed orhavescreensInspectedmaterials orproduct fortamperingCompletedFoodSafetyTrainingParticipatein a foodsafetymeetingWhatAllergensare in ourproducts?Reportedpests orpest trapdamagedangerzoneHow manyOPRPs dowe have?Who are theIMCR SPOCcontacts forthe plant?Wearingmy PPEproperlyParticipatein a GMPinspectionWashedHandsproperlyafter breakChemicalsare labeledand storedaway in myareathermometerFood gradeand non foodgradechemicals aresegregated.CleanedmylockercriticalcrosscontaminationReportbroken glassor brittleplastic in myareaSubmitteda workrequestCorrecteda foodsafetyissueCookingtemperatureDocumentedmy cleaningassignmentsper MSSfrequencyCleanedmy workareaHow manyCriticalControlPoints do wehave?Cleaningutensils andtools areproperlystoredNCMmaterial isproperlytagged andsegregated.Handwashingsinks havehot water,soap, andpaper towelsReporteda nearmiss in mywork areaDoors andwindows areclosed orhavescreensInspectedmaterials orproduct fortamperingCompletedFoodSafetyTrainingParticipatein a foodsafetymeetingWhatAllergensare in ourproducts?Reportedpests orpest trapdamagedangerzoneHow manyOPRPs dowe have?Who are theIMCR SPOCcontacts forthe plant?Wearingmy PPEproperlyParticipatein a GMPinspectionWashedHandsproperlyafter breakChemicalsare labeledand storedaway in myareathermometerFood gradeand non foodgradechemicals aresegregated.CleanedmylockercriticalcrosscontaminationReportbroken glassor brittleplastic in myareaSubmitteda workrequestCorrecteda foodsafetyissueCookingtemperatureDocumentedmy cleaningassignmentsper MSSfrequencyCleanedmy workarea

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