symptomsof anallergicreactionPathogenPreventingallergicreactionsbacteriaCommonfoodallergensnorovirusPewter,Copper,ZincPhysicalcontaminant70f-125fTCSFood4.6-7.1EmployeesHowcontaminationhappensALERTFATTOMAssurevirusesShigatoxinReviewproceduresLookhepatitisAReportsThreatsaWParasitesCooperatewithauthoritiesAllergenShigellasppSymptomsoffoodborneillnessIdentifystaffWherecontaminationcomes fromDocumentinformationSalmonellatyphicross-contactNontyphoidalSalmonellaTerrorists,vendors,competitors,employeesFungi41f-135fTDZSegregateproducthighlevels ofmoistureNotifyingauthoritiesChemicalcontaminationgatheringinformationsymptomsof anallergicreactionPathogenPreventingallergicreactionsbacteriaCommonfoodallergensnorovirusPewter,Copper,ZincPhysicalcontaminant70f-125fTCSFood4.6-7.1EmployeesHowcontaminationhappensALERTFATTOMAssurevirusesShigatoxinReviewproceduresLookhepatitisAReportsThreatsaWParasitesCooperatewithauthoritiesAllergenShigellasppSymptomsoffoodborneillnessIdentifystaffWherecontaminationcomes fromDocumentinformationSalmonellatyphicross-contactNontyphoidalSalmonellaTerrorists,vendors,competitors,employeesFungi41f-135fTDZSegregateproducthighlevels ofmoistureNotifyingauthoritiesChemicalcontaminationgatheringinformation

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