RawFoodsTemperatureprobePhysicalcontaminantLeathershoesReadyto eatHandwashingNSWFoodauthorityPeestcontrolAllergenTemperaturedanger zoneMicrobiologicalcontaminantContaminationFoodStandardsCodeEnvironmentalhygieneHighriskfoodsFoodRegulation2015FoodBorneIllnessPersonalhygieneE-ColiHACCPCrosscontaminationChemicalcontaminantCrossocntaminationSanitisingSalmonellaFoodrecallFoodAct2003ApronColourcodedchoppingboardsCleaningRawFoodsTemperatureprobePhysicalcontaminantLeathershoesReadyto eatHandwashingNSWFoodauthorityPeestcontrolAllergenTemperaturedanger zoneMicrobiologicalcontaminantContaminationFoodStandardsCodeEnvironmentalhygieneHighriskfoodsFoodRegulation2015FoodBorneIllnessPersonalhygieneE-ColiHACCPCrosscontaminationChemicalcontaminantCrossocntaminationSanitisingSalmonellaFoodrecallFoodAct2003ApronColourcodedchoppingboardsCleaning

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