PathogenTCSFoodSanitizing6inchesFlowof foodCalibrateCleaningVirus41*F orlowerAllergens2hoursOff-siteFoodserviceApprovedFoodSourceReadyto EatFoodsServingPurchasingIceWaterBathBottomShelfFirst In,FirstOut135*FFATTOMTemperatureDangerZoneBimetallicStemmedThermometer6hoursFoodBorneIllnessOutbreak4hoursCrossContaminationRejectCross-ContactTime andTemperatureAbuse165*FHACCPPathogenTCSFoodSanitizing6inchesFlowof foodCalibrateCleaningVirus41*F orlowerAllergens2hoursOff-siteFoodserviceApprovedFoodSourceReadyto EatFoodsServingPurchasingIceWaterBathBottomShelfFirst In,FirstOut135*FFATTOMTemperatureDangerZoneBimetallicStemmedThermometer6hoursFoodBorneIllnessOutbreak4hoursCrossContaminationRejectCross-ContactTime andTemperatureAbuse165*FHACCP

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