PeestcontrolAllergenCrosscontaminationMicrobiologicalcontaminantE-ColiHandwashingTemperatureprobeContaminationFoodStandardsCodeRawFoodsReadyto eatPhysicalcontaminantCrossocntaminationNSWFoodauthorityCleaningChemicalcontaminantLeathershoesApronFoodAct2003EnvironmentalhygieneHighriskfoodsColourcodedchoppingboardsPersonalhygieneHACCPSalmonellaSanitisingFoodrecallTemperaturedanger zoneFoodBorneIllnessFoodRegulation2015PeestcontrolAllergenCrosscontaminationMicrobiologicalcontaminantE-ColiHandwashingTemperatureprobeContaminationFoodStandardsCodeRawFoodsReadyto eatPhysicalcontaminantCrossocntaminationNSWFoodauthorityCleaningChemicalcontaminantLeathershoesApronFoodAct2003EnvironmentalhygieneHighriskfoodsColourcodedchoppingboardsPersonalhygieneHACCPSalmonellaSanitisingFoodrecallTemperaturedanger zoneFoodBorneIllnessFoodRegulation2015

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
  1. Peest control
  2. Allergen
  3. Cross contamination
  4. Microbiological contaminant
  5. E-Coli
  6. Hand washing
  7. Temperature probe
  8. Contamination
  9. Food Standards Code
  10. Raw Foods
  11. Ready to eat
  12. Physical contaminant
  13. Cross ocntamination
  14. NSW Food authority
  15. Cleaning
  16. Chemical contaminant
  17. Leather shoes
  18. Apron
  19. Food Act 2003
  20. Environmental hygiene
  21. High risk foods
  22. Colour coded chopping boards
  23. Personal hygiene
  24. HACCP
  25. Salmonella
  26. Sanitising
  27. Food recall
  28. Temperature danger zone
  29. Food Borne Illness
  30. Food Regulation 2015