FoodStandardsCodeMicrobiologicalcontaminantHACCPPhysicalcontaminantTemperatureprobeSanitisingNSWFoodauthorityCrosscontaminationReadyto eatE-ColiFoodAct2003HighriskfoodsAllergenFoodRegulation2015RawFoodsLeathershoesPeestcontrolColourcodedchoppingboardsChemicalcontaminantPersonalhygieneFoodBorneIllnessEnvironmentalhygieneCleaningContaminationCrossocntaminationSalmonellaApronFoodrecallHandwashingTemperaturedanger zoneFoodStandardsCodeMicrobiologicalcontaminantHACCPPhysicalcontaminantTemperatureprobeSanitisingNSWFoodauthorityCrosscontaminationReadyto eatE-ColiFoodAct2003HighriskfoodsAllergenFoodRegulation2015RawFoodsLeathershoesPeestcontrolColourcodedchoppingboardsChemicalcontaminantPersonalhygieneFoodBorneIllnessEnvironmentalhygieneCleaningContaminationCrossocntaminationSalmonellaApronFoodrecallHandwashingTemperaturedanger zone

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