IdentifystaffParasitesPhysicalcontaminantSegregateproductDocumentinformationEmployeesShigellaspphighlevels ofmoisturesymptomsof anallergicreactionChemicalcontamination41f-135fNontyphoidalSalmonellaPewter,Copper,ZincTerrorists,vendors,competitors,employeesFATTOMReportsThreatsHowcontaminationhappensAllergenCooperatewithauthoritiesSalmonellatyphiWherecontaminationcomes from4.6-7.1AssureSymptomsoffoodborneillnessFungiPathogenPreventingallergicreactionsnorovirusLookhepatitisAaW70f-125fTDZvirusesbacteriaCommonfoodallergensTCSFoodcross-contactShigatoxingatheringinformationReviewproceduresALERTNotifyingauthoritiesIdentifystaffParasitesPhysicalcontaminantSegregateproductDocumentinformationEmployeesShigellaspphighlevels ofmoisturesymptomsof anallergicreactionChemicalcontamination41f-135fNontyphoidalSalmonellaPewter,Copper,ZincTerrorists,vendors,competitors,employeesFATTOMReportsThreatsHowcontaminationhappensAllergenCooperatewithauthoritiesSalmonellatyphiWherecontaminationcomes from4.6-7.1AssureSymptomsoffoodborneillnessFungiPathogenPreventingallergicreactionsnorovirusLookhepatitisAaW70f-125fTDZvirusesbacteriaCommonfoodallergensTCSFoodcross-contactShigatoxingatheringinformationReviewproceduresALERTNotifyingauthorities

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.


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