FoodStandardsCodeFoodBorneIllnessSalmonellaAllergenLeathershoesHACCPPeestcontrolChemicalcontaminantEnvironmentalhygieneApronRawFoodsCrossocntaminationPhysicalcontaminantFoodrecallSanitisingHighriskfoodsFoodRegulation2015PersonalhygieneReadyto eatNSWFoodauthorityContaminationTemperaturedanger zoneFoodAct2003TemperatureprobeHandwashingCleaningCrosscontaminationMicrobiologicalcontaminantColourcodedchoppingboardsE-ColiFoodStandardsCodeFoodBorneIllnessSalmonellaAllergenLeathershoesHACCPPeestcontrolChemicalcontaminantEnvironmentalhygieneApronRawFoodsCrossocntaminationPhysicalcontaminantFoodrecallSanitisingHighriskfoodsFoodRegulation2015PersonalhygieneReadyto eatNSWFoodauthorityContaminationTemperaturedanger zoneFoodAct2003TemperatureprobeHandwashingCleaningCrosscontaminationMicrobiologicalcontaminantColourcodedchoppingboardsE-Coli

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