AllergenE-ColiColourcodedchoppingboardsPeestcontrolCrosscontaminationTemperaturedanger zoneContaminationFoodRegulation2015PersonalhygieneHighriskfoodsNSWFoodauthorityTemperatureprobeFoodStandardsCodeCleaningPhysicalcontaminantEnvironmentalhygieneFoodAct2003RawFoodsHandwashingSalmonellaHACCPApronFoodrecallMicrobiologicalcontaminantSanitisingFoodBorneIllnessChemicalcontaminantCrossocntaminationReadyto eatLeathershoesAllergenE-ColiColourcodedchoppingboardsPeestcontrolCrosscontaminationTemperaturedanger zoneContaminationFoodRegulation2015PersonalhygieneHighriskfoodsNSWFoodauthorityTemperatureprobeFoodStandardsCodeCleaningPhysicalcontaminantEnvironmentalhygieneFoodAct2003RawFoodsHandwashingSalmonellaHACCPApronFoodrecallMicrobiologicalcontaminantSanitisingFoodBorneIllnessChemicalcontaminantCrossocntaminationReadyto eatLeathershoes

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