How manyCriticalControlPoints do wehave?Inspectedmaterials orproduct fortamperingCompletedFoodSafetyTrainingWashedHandsproperlyafter breakCleanedmy workareaReportbroken glassor brittleplastic in myareathermometerWho are theIMCR SPOCcontacts forthe plant?CleanedmylockerNCMmaterial isproperlytagged andsegregated.Food gradeand non foodgradechemicals aresegregated.dangerzoneReportedpests orpest trapdamageHow manyOPRPs dowe have?Participatein a foodsafetymeetingCleaningutensils andtools areproperlystoredHandwashingsinks havehot water,soap, andpaper towelscrosscontaminationSubmitteda workrequestCookingtemperatureDoors andwindows areclosed orhavescreensDocumentedmy cleaningassignmentsper MSSfrequencyChemicalsare labeledand storedaway in myareaReporteda nearmiss in mywork areaWhatAllergensare in ourproducts?Wearingmy PPEproperlyCorrecteda foodsafetyissueParticipatein a GMPinspectioncriticalHow manyCriticalControlPoints do wehave?Inspectedmaterials orproduct fortamperingCompletedFoodSafetyTrainingWashedHandsproperlyafter breakCleanedmy workareaReportbroken glassor brittleplastic in myareathermometerWho are theIMCR SPOCcontacts forthe plant?CleanedmylockerNCMmaterial isproperlytagged andsegregated.Food gradeand non foodgradechemicals aresegregated.dangerzoneReportedpests orpest trapdamageHow manyOPRPs dowe have?Participatein a foodsafetymeetingCleaningutensils andtools areproperlystoredHandwashingsinks havehot water,soap, andpaper towelscrosscontaminationSubmitteda workrequestCookingtemperatureDoors andwindows areclosed orhavescreensDocumentedmy cleaningassignmentsper MSSfrequencyChemicalsare labeledand storedaway in myareaReporteda nearmiss in mywork areaWhatAllergensare in ourproducts?Wearingmy PPEproperlyCorrecteda foodsafetyissueParticipatein a GMPinspectioncritical

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