FoodBorneIllnessSanitisingE-ColiHandwashingEnvironmentalhygieneRawFoodsHighriskfoodsLeathershoesMicrobiologicalcontaminantHACCPNSWFoodauthorityColourcodedchoppingboardsFoodStandardsCodeChemicalcontaminantCrossocntaminationFoodrecallTemperaturedanger zoneContaminationCrosscontaminationSalmonellaPhysicalcontaminantTemperatureprobePersonalhygieneFoodAct2003FoodRegulation2015PeestcontrolCleaningReadyto eatApronAllergenFoodBorneIllnessSanitisingE-ColiHandwashingEnvironmentalhygieneRawFoodsHighriskfoodsLeathershoesMicrobiologicalcontaminantHACCPNSWFoodauthorityColourcodedchoppingboardsFoodStandardsCodeChemicalcontaminantCrossocntaminationFoodrecallTemperaturedanger zoneContaminationCrosscontaminationSalmonellaPhysicalcontaminantTemperatureprobePersonalhygieneFoodAct2003FoodRegulation2015PeestcontrolCleaningReadyto eatApronAllergen

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