Temperaturedanger zoneChemicalcontaminantFoodStandardsCodeNSWFoodauthorityCrossocntaminationFoodAct2003FoodBorneIllnessPeestcontrolColourcodedchoppingboardsHighriskfoodsMicrobiologicalcontaminantCleaningAllergenE-ColiReadyto eatCrosscontaminationFoodRegulation2015SanitisingHandwashingFoodrecallLeathershoesPhysicalcontaminantEnvironmentalhygieneContaminationApronPersonalhygieneHACCPSalmonellaRawFoodsTemperatureprobeTemperaturedanger zoneChemicalcontaminantFoodStandardsCodeNSWFoodauthorityCrossocntaminationFoodAct2003FoodBorneIllnessPeestcontrolColourcodedchoppingboardsHighriskfoodsMicrobiologicalcontaminantCleaningAllergenE-ColiReadyto eatCrosscontaminationFoodRegulation2015SanitisingHandwashingFoodrecallLeathershoesPhysicalcontaminantEnvironmentalhygieneContaminationApronPersonalhygieneHACCPSalmonellaRawFoodsTemperatureprobe

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