CrossContaminationCalibrateTCSFoodTime andTemperatureAbuseIceWaterBathApprovedFoodSourceVirusBottomShelf4hoursFlowof foodCross-Contact6inchesPurchasingBimetallicStemmedThermometer2hoursPathogenHACCPCleaningFoodBorneIllnessOutbreakSanitizingServing6hours165*FReadyto EatFoodsFATTOMOff-siteFoodservice41*F orlower135*FTemperatureDangerZoneFirst In,FirstOutRejectAllergensCrossContaminationCalibrateTCSFoodTime andTemperatureAbuseIceWaterBathApprovedFoodSourceVirusBottomShelf4hoursFlowof foodCross-Contact6inchesPurchasingBimetallicStemmedThermometer2hoursPathogenHACCPCleaningFoodBorneIllnessOutbreakSanitizingServing6hours165*FReadyto EatFoodsFATTOMOff-siteFoodservice41*F orlower135*FTemperatureDangerZoneFirst In,FirstOutRejectAllergens

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