FATTOMLookTCSFoodvirusesTDZsymptomsof anallergicreaction4.6-7.1hepatitisAShigatoxinDocumentinformationcross-contactNotifyingauthoritiesgatheringinformationSegregateproductChemicalcontaminationReportsThreatsSalmonellatyphiCommonfoodallergensALERTnorovirusHowcontaminationhappens41f-135fNontyphoidalSalmonellaWherecontaminationcomes fromPreventingallergicreactionsFungiReviewprocedureshighlevels ofmoistureAssureTerrorists,vendors,competitors,employees70f-125fCooperatewithauthoritiesAllergenPathogenEmployeesParasitesPhysicalcontaminantShigellasppIdentifystaffPewter,Copper,ZincSymptomsoffoodborneillnessaWbacteriaFATTOMLookTCSFoodvirusesTDZsymptomsof anallergicreaction4.6-7.1hepatitisAShigatoxinDocumentinformationcross-contactNotifyingauthoritiesgatheringinformationSegregateproductChemicalcontaminationReportsThreatsSalmonellatyphiCommonfoodallergensALERTnorovirusHowcontaminationhappens41f-135fNontyphoidalSalmonellaWherecontaminationcomes fromPreventingallergicreactionsFungiReviewprocedureshighlevels ofmoistureAssureTerrorists,vendors,competitors,employees70f-125fCooperatewithauthoritiesAllergenPathogenEmployeesParasitesPhysicalcontaminantShigellasppIdentifystaffPewter,Copper,ZincSymptomsoffoodborneillnessaWbacteria

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