CookingtemperatureNCMmaterial isproperlytagged andsegregated.Doors andwindows areclosed orhavescreensCleaningutensils andtools areproperlystoredReporteda nearmiss in mywork areaCleanedmylockerHow manyCriticalControlPoints do wehave?Inspectedmaterials orproduct fortamperingcrosscontaminationWashedHandsproperlyafter breakReportedpests orpest trapdamageHow manyOPRPs dowe have?Chemicalsare labeledand storedaway in myareaWearingmy PPEproperlyFood gradeand non foodgradechemicals aresegregated.WhatAllergensare in ourproducts?thermometerCorrecteda foodsafetyissuecriticalReportbroken glassor brittleplastic in myareaSubmitteda workrequestWho are theIMCR SPOCcontacts forthe plant?Documentedmy cleaningassignmentsper MSSfrequencyCompletedFoodSafetyTrainingHandwashingsinks havehot water,soap, andpaper towelsParticipatein a foodsafetymeetingdangerzoneCleanedmy workareaParticipatein a GMPinspectionCookingtemperatureNCMmaterial isproperlytagged andsegregated.Doors andwindows areclosed orhavescreensCleaningutensils andtools areproperlystoredReporteda nearmiss in mywork areaCleanedmylockerHow manyCriticalControlPoints do wehave?Inspectedmaterials orproduct fortamperingcrosscontaminationWashedHandsproperlyafter breakReportedpests orpest trapdamageHow manyOPRPs dowe have?Chemicalsare labeledand storedaway in myareaWearingmy PPEproperlyFood gradeand non foodgradechemicals aresegregated.WhatAllergensare in ourproducts?thermometerCorrecteda foodsafetyissuecriticalReportbroken glassor brittleplastic in myareaSubmitteda workrequestWho are theIMCR SPOCcontacts forthe plant?Documentedmy cleaningassignmentsper MSSfrequencyCompletedFoodSafetyTrainingHandwashingsinks havehot water,soap, andpaper towelsParticipatein a foodsafetymeetingdangerzoneCleanedmy workareaParticipatein a GMPinspection

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