ServingVirusCrossContaminationCross-ContactFlowof food6hours135*FTemperatureDangerZoneFATTOMOff-siteFoodserviceHACCPTime andTemperatureAbuseFoodBorneIllnessOutbreakAllergensTCSFood41*F orlowerApprovedFoodSourceIceWaterBath4hoursFirst In,FirstOutReadyto EatFoodsCleaningRejectCalibrate6inches165*FSanitizing2hoursPathogenBottomShelfPurchasingBimetallicStemmedThermometerServingVirusCrossContaminationCross-ContactFlowof food6hours135*FTemperatureDangerZoneFATTOMOff-siteFoodserviceHACCPTime andTemperatureAbuseFoodBorneIllnessOutbreakAllergensTCSFood41*F orlowerApprovedFoodSourceIceWaterBath4hoursFirst In,FirstOutReadyto EatFoodsCleaningRejectCalibrate6inches165*FSanitizing2hoursPathogenBottomShelfPurchasingBimetallicStemmedThermometer

A Safe Flow of Food - 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. Serving
  2. Virus
  3. Cross Contamination
  4. Cross-Contact
  5. Flow of food
  6. 6 hours
  7. 135*F
  8. Temperature Danger Zone
  9. FATTOM
  10. Off-site Food service
  11. HACCP
  12. Time and Temperature Abuse
  13. Food Borne Illness Outbreak
  14. Allergens
  15. TCS Food
  16. 41*F or lower
  17. Approved Food Source
  18. Ice Water Bath
  19. 4 hours
  20. First In, First Out
  21. Ready to Eat Foods
  22. Cleaning
  23. Reject
  24. Calibrate
  25. 6 inches
  26. 165*F
  27. Sanitizing
  28. 2 hours
  29. Pathogen
  30. Bottom Shelf
  31. Purchasing
  32. Bimetallic Stemmed Thermometer