CrossContaminationFoodBorneIllnessOutbreakFATTOMAllergensFlowof foodSanitizingCleaning41*F orlowerCross-ContactApprovedFoodSourceBimetallicStemmedThermometerHACCPOff-siteFoodservice165*F6hoursPathogenVirusIceWaterBathTime andTemperatureAbuseCalibratePurchasing2hoursBottomShelfServingTCSFoodFirst In,FirstOut135*FTemperatureDangerZoneReject4hoursReadyto EatFoods6inchesCrossContaminationFoodBorneIllnessOutbreakFATTOMAllergensFlowof foodSanitizingCleaning41*F orlowerCross-ContactApprovedFoodSourceBimetallicStemmedThermometerHACCPOff-siteFoodservice165*F6hoursPathogenVirusIceWaterBathTime andTemperatureAbuseCalibratePurchasing2hoursBottomShelfServingTCSFoodFirst In,FirstOut135*FTemperatureDangerZoneReject4hoursReadyto EatFoods6inches

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