Submitteda workrequestParticipatein a GMPinspectionParticipatein a foodsafetymeetingReporteda nearmiss in mywork areaHow manyCriticalControlPoints do wehave?Who are theIMCR SPOCcontacts forthe plant?Food gradeand non foodgradechemicals aresegregated.Correcteda foodsafetyissueHandwashingsinks havehot water,soap, andpaper towelsReportedpests orpest trapdamageCookingtemperatureCleanedmy workareaDocumentedmy cleaningassignmentsper MSSfrequencyReportbroken glassor brittleplastic in myareathermometerWhatAllergensare in ourproducts?criticalWearingmy PPEproperlyNCMmaterial isproperlytagged andsegregated.Inspectedmaterials orproduct fortamperingCleanedmylockerDoors andwindows areclosed orhavescreensChemicalsare labeledand storedaway in myareaHow manyOPRPs dowe have?Cleaningutensils andtools areproperlystoredcrosscontaminationWashedHandsproperlyafter breakdangerzoneCompletedFoodSafetyTrainingSubmitteda workrequestParticipatein a GMPinspectionParticipatein a foodsafetymeetingReporteda nearmiss in mywork areaHow manyCriticalControlPoints do wehave?Who are theIMCR SPOCcontacts forthe plant?Food gradeand non foodgradechemicals aresegregated.Correcteda foodsafetyissueHandwashingsinks havehot water,soap, andpaper towelsReportedpests orpest trapdamageCookingtemperatureCleanedmy workareaDocumentedmy cleaningassignmentsper MSSfrequencyReportbroken glassor brittleplastic in myareathermometerWhatAllergensare in ourproducts?criticalWearingmy PPEproperlyNCMmaterial isproperlytagged andsegregated.Inspectedmaterials orproduct fortamperingCleanedmylockerDoors andwindows areclosed orhavescreensChemicalsare labeledand storedaway in myareaHow manyOPRPs dowe have?Cleaningutensils andtools areproperlystoredcrosscontaminationWashedHandsproperlyafter breakdangerzoneCompletedFoodSafetyTraining

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