RawFoodsEnvironmentalhygieneAllergenColourcodedchoppingboardsE-ColiApronSalmonellaNSWFoodauthorityPhysicalcontaminantPersonalhygieneFoodrecallFoodStandardsCodeSanitisingTemperaturedanger zoneCrosscontaminationReadyto eatHACCPCrossocntaminationHandwashingHighriskfoodsCleaningLeathershoesFoodAct2003ChemicalcontaminantMicrobiologicalcontaminantFoodBorneIllnessFoodRegulation2015ContaminationPeestcontrolTemperatureprobeRawFoodsEnvironmentalhygieneAllergenColourcodedchoppingboardsE-ColiApronSalmonellaNSWFoodauthorityPhysicalcontaminantPersonalhygieneFoodrecallFoodStandardsCodeSanitisingTemperaturedanger zoneCrosscontaminationReadyto eatHACCPCrossocntaminationHandwashingHighriskfoodsCleaningLeathershoesFoodAct2003ChemicalcontaminantMicrobiologicalcontaminantFoodBorneIllnessFoodRegulation2015ContaminationPeestcontrolTemperatureprobe

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