ColourcodedchoppingboardsTemperaturedanger zoneCrosscontaminationAllergenEnvironmentalhygieneTemperatureprobeLeathershoesPersonalhygieneHighriskfoodsContaminationReadyto eatFoodAct2003ChemicalcontaminantCleaningSalmonellaSanitisingE-ColiMicrobiologicalcontaminantApronFoodBorneIllnessFoodStandardsCodeHandwashingFoodRegulation2015HACCPRawFoodsNSWFoodauthorityPeestcontrolCrossocntaminationPhysicalcontaminantFoodrecallColourcodedchoppingboardsTemperaturedanger zoneCrosscontaminationAllergenEnvironmentalhygieneTemperatureprobeLeathershoesPersonalhygieneHighriskfoodsContaminationReadyto eatFoodAct2003ChemicalcontaminantCleaningSalmonellaSanitisingE-ColiMicrobiologicalcontaminantApronFoodBorneIllnessFoodStandardsCodeHandwashingFoodRegulation2015HACCPRawFoodsNSWFoodauthorityPeestcontrolCrossocntaminationPhysicalcontaminantFoodrecall

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