Time Temperature abuse Poor Personal Hygiene ROP Cold Holding FATTOM Contact Time Big Eight 165 Durable Carrier FDA Cross contact 171 Degrees A.L.E.R.T. Physical Jaundice Hot Holding Chemical USDA Buffet 155 Degrees 135 Food Contact Surface Cross Contamination Suppliers Garbage Shigella Utensils Hand washing Sinks Biological PPM E. Coli Bimetallic Stemmed Air Curtain Exclude TIME TEMPERATURE INDICATOR 4 hours Cross connection 3 Compartment Sink Smooth HACCP FLOW of FOOD High Risk Hand Washing Glass thermometer 145 Gloves TCS RTE Reheating Food Air Probe thermometer Active Managerial Control Off site Working Container CDC Coving Air Gap Corrective Action Imminent health hazard Microwave Infrared thermometer 180 Degrees Sanitize Reheating 6 hours Wiping Cloth Self Serve Area Sneeze Guard Temperature Danger Zone Time Temperature abuse Poor Personal Hygiene ROP Cold Holding FATTOM Contact Time Big Eight 165 Durable Carrier FDA Cross contact 171 Degrees A.L.E.R.T. Physical Jaundice Hot Holding Chemical USDA Buffet 155 Degrees 135 Food Contact Surface Cross Contamination Suppliers Garbage Shigella Utensils Hand washing Sinks Biological PPM E. Coli Bimetallic Stemmed Air Curtain Exclude TIME TEMPERATURE INDICATOR 4 hours Cross connection 3 Compartment Sink Smooth HACCP FLOW of FOOD High Risk Hand Washing Glass thermometer 145 Gloves TCS RTE Reheating Food Air Probe thermometer Active Managerial Control Off site Working Container CDC Coving Air Gap Corrective Action Imminent health hazard Microwave Infrared thermometer 180 Degrees Sanitize Reheating 6 hours Wiping Cloth Self Serve Area Sneeze Guard Temperature Danger Zone
(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.
Time Temperature abuse
Poor Personal Hygiene
ROP
Cold Holding
FATTOM
Contact Time
Big Eight
165
Durable
Carrier
FDA
Cross contact
171 Degrees
A.L.E.R.T.
Physical
Jaundice
Hot Holding
Chemical
USDA
Buffet
155 Degrees
135
Food Contact Surface
Cross Contamination
Suppliers
Garbage
Shigella
Utensils
Hand washing Sinks
Biological
PPM
E. Coli
Bimetallic Stemmed
Air Curtain
Exclude
TIME TEMPERATURE INDICATOR
4 hours
Cross connection
3 Compartment Sink
Smooth
HACCP
FLOW of FOOD
High Risk
Hand Washing
Glass thermometer
145
Gloves
TCS
RTE
Reheating Food
Air Probe thermometer
Active Managerial Control
Off site
Working Container
CDC
Coving
Air Gap
Corrective Action
Imminent health hazard
Microwave
Infrared thermometer
180 Degrees
Sanitize
Reheating
6 hours
Wiping Cloth
Self Serve Area
Sneeze Guard
Temperature Danger Zone