BottomShelfTCSFoodPurchasingFlowof foodCleaningCrossContaminationFoodBorneIllnessOutbreakBimetallicStemmedThermometer165*FHACCP6inches2hoursRejectFirst In,FirstOut4hoursOff-siteFoodserviceCross-Contact41*F orlowerReadyto EatFoodsSanitizingIceWaterBathTime andTemperatureAbuse6hoursServing135*FTemperatureDangerZonePathogenAllergensApprovedFoodSourceVirusFATTOMCalibrateBottomShelfTCSFoodPurchasingFlowof foodCleaningCrossContaminationFoodBorneIllnessOutbreakBimetallicStemmedThermometer165*FHACCP6inches2hoursRejectFirst In,FirstOut4hoursOff-siteFoodserviceCross-Contact41*F orlowerReadyto EatFoodsSanitizingIceWaterBathTime andTemperatureAbuse6hoursServing135*FTemperatureDangerZonePathogenAllergensApprovedFoodSourceVirusFATTOMCalibrate

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