ALERTFATTOMNontyphoidalSalmonellaCommonfoodallergensNotifyingauthoritiesReviewproceduresWherecontaminationcomes fromPathogenCooperatewithauthorities4.6-7.1LookShigatoxinTDZIdentifystaffShigellasppHowcontaminationhappensTCSFoodaWDocumentinformationsymptomsof anallergicreactionTerrorists,vendors,competitors,employeesEmployeeshighlevels ofmoisturePewter,Copper,ZincPreventingallergicreactionsbacterianorovirushepatitisA41f-135fPhysicalcontaminantcross-contactChemicalcontaminationSalmonellatyphivirusesAssureSymptomsoffoodborneillnessgatheringinformationReportsThreatsSegregateproductParasites70f-125fAllergenFungiALERTFATTOMNontyphoidalSalmonellaCommonfoodallergensNotifyingauthoritiesReviewproceduresWherecontaminationcomes fromPathogenCooperatewithauthorities4.6-7.1LookShigatoxinTDZIdentifystaffShigellasppHowcontaminationhappensTCSFoodaWDocumentinformationsymptomsof anallergicreactionTerrorists,vendors,competitors,employeesEmployeeshighlevels ofmoisturePewter,Copper,ZincPreventingallergicreactionsbacterianorovirushepatitisA41f-135fPhysicalcontaminantcross-contactChemicalcontaminationSalmonellatyphivirusesAssureSymptomsoffoodborneillnessgatheringinformationReportsThreatsSegregateproductParasites70f-125fAllergenFungi

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