FoodBorneIllnessHACCPCrossocntaminationContaminationCleaningColourcodedchoppingboardsReadyto eatMicrobiologicalcontaminantFoodrecallE-ColiNSWFoodauthorityAllergenRawFoodsPeestcontrolPhysicalcontaminantPersonalhygieneSanitisingTemperaturedanger zoneHighriskfoodsCrosscontaminationEnvironmentalhygieneChemicalcontaminantFoodAct2003TemperatureprobeFoodStandardsCodeLeathershoesFoodRegulation2015HandwashingApronSalmonellaFoodBorneIllnessHACCPCrossocntaminationContaminationCleaningColourcodedchoppingboardsReadyto eatMicrobiologicalcontaminantFoodrecallE-ColiNSWFoodauthorityAllergenRawFoodsPeestcontrolPhysicalcontaminantPersonalhygieneSanitisingTemperaturedanger zoneHighriskfoodsCrosscontaminationEnvironmentalhygieneChemicalcontaminantFoodAct2003TemperatureprobeFoodStandardsCodeLeathershoesFoodRegulation2015HandwashingApronSalmonella

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