NCMmaterial isproperlytagged andsegregated.criticalCleaningutensils andtools areproperlystoredCleanedmylockerHandwashingsinks havehot water,soap, andpaper towelsFood gradeand non foodgradechemicals aresegregated.Reportedpests orpest trapdamageReportbroken glassor brittleplastic in myareadangerzonecrosscontaminationCorrecteda foodsafetyissueChemicalsare labeledand storedaway in myareaParticipatein a foodsafetymeetingInspectedmaterials orproduct fortamperingCleanedmy workareaCookingtemperatureDoors andwindows areclosed orhavescreensReporteda nearmiss in mywork areaHow manyOPRPs dowe have?How manyCriticalControlPoints do wehave?Wearingmy PPEproperlyDocumentedmy cleaningassignmentsper MSSfrequencyCompletedFoodSafetyTrainingWhatAllergensare in ourproducts?Who are theIMCR SPOCcontacts forthe plant?thermometerParticipatein a GMPinspectionSubmitteda workrequestWashedHandsproperlyafter breakNCMmaterial isproperlytagged andsegregated.criticalCleaningutensils andtools areproperlystoredCleanedmylockerHandwashingsinks havehot water,soap, andpaper towelsFood gradeand non foodgradechemicals aresegregated.Reportedpests orpest trapdamageReportbroken glassor brittleplastic in myareadangerzonecrosscontaminationCorrecteda foodsafetyissueChemicalsare labeledand storedaway in myareaParticipatein a foodsafetymeetingInspectedmaterials orproduct fortamperingCleanedmy workareaCookingtemperatureDoors andwindows areclosed orhavescreensReporteda nearmiss in mywork areaHow manyOPRPs dowe have?How manyCriticalControlPoints do wehave?Wearingmy PPEproperlyDocumentedmy cleaningassignmentsper MSSfrequencyCompletedFoodSafetyTrainingWhatAllergensare in ourproducts?Who are theIMCR SPOCcontacts forthe plant?thermometerParticipatein a GMPinspectionSubmitteda workrequestWashedHandsproperlyafter break

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