ServingReadyto EatFoodsApprovedFoodSourceSanitizingOff-siteFoodservice6inchesPurchasingCleaningCrossContaminationTCSFoodIceWaterBathTemperatureDangerZoneAllergensBottomShelfCalibrate41*F orlowerFoodBorneIllnessOutbreakPathogenBimetallicStemmedThermometerReject6hours2hoursFlowof foodFirst In,FirstOutFATTOM165*FVirusCross-Contact135*FHACCPTime andTemperatureAbuse4hoursServingReadyto EatFoodsApprovedFoodSourceSanitizingOff-siteFoodservice6inchesPurchasingCleaningCrossContaminationTCSFoodIceWaterBathTemperatureDangerZoneAllergensBottomShelfCalibrate41*F orlowerFoodBorneIllnessOutbreakPathogenBimetallicStemmedThermometerReject6hours2hoursFlowof foodFirst In,FirstOutFATTOM165*FVirusCross-Contact135*FHACCPTime andTemperatureAbuse4hours

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