Cross-ContactFirst In,FirstOutOff-siteFoodservicePathogenVirusHACCP6hoursBimetallicStemmedThermometerTCSFoodCrossContaminationCleaningFATTOMCalibrate41*F orlowerAllergensApprovedFoodSource6inches165*FIceWaterBathSanitizingFoodBorneIllnessOutbreak4hoursTemperatureDangerZone135*FTime andTemperatureAbusePurchasingFlowof foodBottomShelfRejectServingReadyto EatFoods2hoursCross-ContactFirst In,FirstOutOff-siteFoodservicePathogenVirusHACCP6hoursBimetallicStemmedThermometerTCSFoodCrossContaminationCleaningFATTOMCalibrate41*F orlowerAllergensApprovedFoodSource6inches165*FIceWaterBathSanitizingFoodBorneIllnessOutbreak4hoursTemperatureDangerZone135*FTime andTemperatureAbusePurchasingFlowof foodBottomShelfRejectServingReadyto EatFoods2hours

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