FATTOM 2 hours Bimetallic Stemmed Thermometer Allergens 4 hours First In, First Out Time and Temperature Abuse 135*F Cross- Contact HACCP Approved Food Source Pathogen Bottom Shelf Ready to Eat Foods Purchasing 6 inches Off-site Food service Calibrate 165*F TCS Food Temperature Danger Zone Flow of food Serving 41*F or lower Cross Contamination Ice Water Bath Virus Cleaning 6 hours Reject Food Borne Illness Outbreak Sanitizing FATTOM 2 hours Bimetallic Stemmed Thermometer Allergens 4 hours First In, First Out Time and Temperature Abuse 135*F Cross- Contact HACCP Approved Food Source Pathogen Bottom Shelf Ready to Eat Foods Purchasing 6 inches Off-site Food service Calibrate 165*F TCS Food Temperature Danger Zone Flow of food Serving 41*F or lower Cross Contamination Ice Water Bath Virus Cleaning 6 hours Reject Food Borne Illness Outbreak Sanitizing
(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.
FATTOM
2 hours
Bimetallic Stemmed Thermometer
Allergens
4 hours
First In, First Out
Time and Temperature Abuse
135*F
Cross-Contact
HACCP
Approved Food Source
Pathogen
Bottom Shelf
Ready to Eat Foods
Purchasing
6 inches
Off-site Food service
Calibrate
165*F
TCS Food
Temperature Danger Zone
Flow of food
Serving
41*F or lower
Cross Contamination
Ice Water Bath
Virus
Cleaning
6 hours
Reject
Food Borne Illness Outbreak
Sanitizing