SegregateproductChemicalcontaminationhighlevels ofmoistureTCSFoodHowcontaminationhappensTerrorists,vendors,competitors,employeesFATTOMReviewproceduresNotifyingauthoritiessymptomsof anallergicreactionIdentifystaffPathogenALERTcross-contactAssureAllergenParasitesbacteriaCommonfoodallergensTDZnorovirusPreventingallergicreactionsSalmonellatyphiDocumentinformation41f-135fgatheringinformation70f-125fPhysicalcontaminantCooperatewithauthoritiesLookPewter,Copper,ZincEmployeesWherecontaminationcomes fromFungiSymptomsoffoodborneillnessShigellasppvirusesShigatoxinReportsThreatsNontyphoidalSalmonellahepatitisA4.6-7.1aWSegregateproductChemicalcontaminationhighlevels ofmoistureTCSFoodHowcontaminationhappensTerrorists,vendors,competitors,employeesFATTOMReviewproceduresNotifyingauthoritiessymptomsof anallergicreactionIdentifystaffPathogenALERTcross-contactAssureAllergenParasitesbacteriaCommonfoodallergensTDZnorovirusPreventingallergicreactionsSalmonellatyphiDocumentinformation41f-135fgatheringinformation70f-125fPhysicalcontaminantCooperatewithauthoritiesLookPewter,Copper,ZincEmployeesWherecontaminationcomes fromFungiSymptomsoffoodborneillnessShigellasppvirusesShigatoxinReportsThreatsNontyphoidalSalmonellahepatitisA4.6-7.1aW

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