FoodRegulation2015SalmonellaPeestcontrolReadyto eatHighriskfoodsCrosscontaminationFoodBorneIllnessCleaningEnvironmentalhygieneHandwashingPersonalhygieneAllergenColourcodedchoppingboardsE-ColiTemperatureprobePhysicalcontaminantCrossocntaminationChemicalcontaminantLeathershoesFoodStandardsCodeSanitisingNSWFoodauthorityRawFoodsApronMicrobiologicalcontaminantContaminationFoodAct2003Temperaturedanger zoneFoodrecallHACCPFoodRegulation2015SalmonellaPeestcontrolReadyto eatHighriskfoodsCrosscontaminationFoodBorneIllnessCleaningEnvironmentalhygieneHandwashingPersonalhygieneAllergenColourcodedchoppingboardsE-ColiTemperatureprobePhysicalcontaminantCrossocntaminationChemicalcontaminantLeathershoesFoodStandardsCodeSanitisingNSWFoodauthorityRawFoodsApronMicrobiologicalcontaminantContaminationFoodAct2003Temperaturedanger zoneFoodrecallHACCP

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