FATTOM2hoursBimetallicStemmedThermometerAllergens4hoursFirst In,FirstOutTime andTemperatureAbuse135*FCross-ContactHACCPApprovedFoodSourcePathogenBottomShelfReadyto EatFoodsPurchasing6inchesOff-siteFoodserviceCalibrate165*FTCSFoodTemperatureDangerZoneFlowof foodServing41*F orlowerCrossContaminationIceWaterBathVirusCleaning6hoursRejectFoodBorneIllnessOutbreakSanitizingFATTOM2hoursBimetallicStemmedThermometerAllergens4hoursFirst In,FirstOutTime andTemperatureAbuse135*FCross-ContactHACCPApprovedFoodSourcePathogenBottomShelfReadyto EatFoodsPurchasing6inchesOff-siteFoodserviceCalibrate165*FTCSFoodTemperatureDangerZoneFlowof foodServing41*F orlowerCrossContaminationIceWaterBathVirusCleaning6hoursRejectFoodBorneIllnessOutbreakSanitizing

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