Readyto eatEnvironmentalhygieneMicrobiologicalcontaminantHandwashingApronFoodrecallPersonalhygieneNSWFoodauthorityCrosscontaminationFoodBorneIllnessCleaningTemperaturedanger zoneCrossocntaminationSanitisingTemperatureprobeContaminationHACCPHighriskfoodsFoodAct2003E-ColiFoodStandardsCodeLeathershoesRawFoodsPeestcontrolColourcodedchoppingboardsAllergenSalmonellaPhysicalcontaminantChemicalcontaminantFoodRegulation2015Readyto eatEnvironmentalhygieneMicrobiologicalcontaminantHandwashingApronFoodrecallPersonalhygieneNSWFoodauthorityCrosscontaminationFoodBorneIllnessCleaningTemperaturedanger zoneCrossocntaminationSanitisingTemperatureprobeContaminationHACCPHighriskfoodsFoodAct2003E-ColiFoodStandardsCodeLeathershoesRawFoodsPeestcontrolColourcodedchoppingboardsAllergenSalmonellaPhysicalcontaminantChemicalcontaminantFoodRegulation2015

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