OnetimeAnaerobicThermometer4°C -60°CPathogen2hourspHBacterialGrowth4°CIceWandShallowmetalpans74°Cwithin twohoursToxinOxygenCrosscontamination60°CIn thefridgeChemical,physicalandbiologicalPotentiallyhazardousfood-18°CFoodborneinfection74°CSporeat roomtemperatureIcewaterbathOnetimeAnaerobicThermometer4°C -60°CPathogen2hourspHBacterialGrowth4°CIceWandShallowmetalpans74°Cwithin twohoursToxinOxygenCrosscontamination60°CIn thefridgeChemical,physicalandbiologicalPotentiallyhazardousfood-18°CFoodborneinfection74°CSporeat roomtemperatureIcewaterbath

Preparing and Serving Food Safely - 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. One time
  2. Anaerobic
  3. Thermometer
  4. 4°C - 60°C
  5. Pathogen
  6. 2 hours
  7. pH
  8. Bacterial Growth
  9. 4°C
  10. Ice Wand
  11. Shallow metal pans
  12. 74°C within two hours
  13. Toxin
  14. Oxygen
  15. Cross contamination
  16. 60°C
  17. In the fridge
  18. Chemical, physical and biological
  19. Potentially hazardous food
  20. -18°C
  21. Foodborne infection
  22. 74°C
  23. Spore
  24. at room temperature
  25. Ice water bath