HighriskfoodsTemperatureprobeFoodrecallSanitisingColourcodedchoppingboardsNSWFoodauthorityCrossocntaminationMicrobiologicalcontaminantFoodRegulation2015HACCPApronAllergenChemicalcontaminantHandwashingFoodBorneIllnessContaminationFoodStandardsCodeSalmonellaPeestcontrolRawFoodsLeathershoesPhysicalcontaminantCleaningE-ColiCrosscontaminationEnvironmentalhygieneTemperaturedanger zoneFoodAct2003Readyto eatPersonalhygieneHighriskfoodsTemperatureprobeFoodrecallSanitisingColourcodedchoppingboardsNSWFoodauthorityCrossocntaminationMicrobiologicalcontaminantFoodRegulation2015HACCPApronAllergenChemicalcontaminantHandwashingFoodBorneIllnessContaminationFoodStandardsCodeSalmonellaPeestcontrolRawFoodsLeathershoesPhysicalcontaminantCleaningE-ColiCrosscontaminationEnvironmentalhygieneTemperaturedanger zoneFoodAct2003Readyto eatPersonalhygiene

Module 2- Food Safety - 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. High risk foods
  2. Temperature probe
  3. Food recall
  4. Sanitising
  5. Colour coded chopping boards
  6. NSW Food authority
  7. Cross ocntamination
  8. Microbiological contaminant
  9. Food Regulation 2015
  10. HACCP
  11. Apron
  12. Allergen
  13. Chemical contaminant
  14. Hand washing
  15. Food Borne Illness
  16. Contamination
  17. Food Standards Code
  18. Salmonella
  19. Peest control
  20. Raw Foods
  21. Leather shoes
  22. Physical contaminant
  23. Cleaning
  24. E-Coli
  25. Cross contamination
  26. Environmental hygiene
  27. Temperature danger zone
  28. Food Act 2003
  29. Ready to eat
  30. Personal hygiene