CleaningMicrobiologicalcontaminantPersonalhygieneHighriskfoodsNSWFoodauthorityPeestcontrolFoodStandardsCodeFoodAct2003Readyto eatEnvironmentalhygienePhysicalcontaminantTemperatureprobeFoodrecallFoodRegulation2015ApronTemperaturedanger zoneCrosscontaminationColourcodedchoppingboardsHACCPE-ColiSalmonellaLeathershoesRawFoodsCrossocntaminationAllergenHandwashingContaminationChemicalcontaminantSanitisingFoodBorneIllnessCleaningMicrobiologicalcontaminantPersonalhygieneHighriskfoodsNSWFoodauthorityPeestcontrolFoodStandardsCodeFoodAct2003Readyto eatEnvironmentalhygienePhysicalcontaminantTemperatureprobeFoodrecallFoodRegulation2015ApronTemperaturedanger zoneCrosscontaminationColourcodedchoppingboardsHACCPE-ColiSalmonellaLeathershoesRawFoodsCrossocntaminationAllergenHandwashingContaminationChemicalcontaminantSanitisingFoodBorneIllness

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