Parasitessymptomsof anallergicreactionSalmonellatyphiSymptomsoffoodborneillness41f-135fNotifyingauthoritiesALERTgatheringinformation70f-125fHowcontaminationhappensbacteriaReportsThreatsCommonfoodallergensCooperatewithauthoritiesPhysicalcontaminantaWChemicalcontaminationNontyphoidalSalmonellaAssureIdentifystaffTerrorists,vendors,competitors,employeesFungivirusesPathogen4.6-7.1hepatitisAcross-contacthighlevels ofmoistureTDZWherecontaminationcomes fromShigatoxinAllergenTCSFoodShigellasppReviewproceduresLookDocumentinformationnorovirusEmployeesSegregateproductPreventingallergicreactionsPewter,Copper,ZincFATTOMParasitessymptomsof anallergicreactionSalmonellatyphiSymptomsoffoodborneillness41f-135fNotifyingauthoritiesALERTgatheringinformation70f-125fHowcontaminationhappensbacteriaReportsThreatsCommonfoodallergensCooperatewithauthoritiesPhysicalcontaminantaWChemicalcontaminationNontyphoidalSalmonellaAssureIdentifystaffTerrorists,vendors,competitors,employeesFungivirusesPathogen4.6-7.1hepatitisAcross-contacthighlevels ofmoistureTDZWherecontaminationcomes fromShigatoxinAllergenTCSFoodShigellasppReviewproceduresLookDocumentinformationnorovirusEmployeesSegregateproductPreventingallergicreactionsPewter,Copper,ZincFATTOM

Forms of Contamination - 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. Parasites
  2. symptoms of an allergic reaction
  3. Salmonella typhi
  4. Symptoms of foodborne illness
  5. 41f-135f
  6. Notifying authorities
  7. ALERT
  8. gathering information
  9. 70f-125f
  10. How contamination happens
  11. bacteria
  12. Reports Threats
  13. Common food allergens
  14. Cooperate with authorities
  15. Physical contaminant
  16. aW
  17. Chemical contamination
  18. Nontyphoidal Salmonella
  19. Assure
  20. Identify staff
  21. Terrorists, vendors, competitors, employees
  22. Fungi
  23. viruses
  24. Pathogen
  25. 4.6-7.1
  26. hepatitis A
  27. cross-contact
  28. high levels of moisture
  29. TDZ
  30. Where contamination comes from
  31. Shiga toxin
  32. Allergen
  33. TCS Food
  34. Shigella spp
  35. Review procedures
  36. Look
  37. Document information
  38. norovirus
  39. Employees
  40. Segregate product
  41. Preventing allergic reactions
  42. Pewter, Copper, Zinc
  43. FATTOM