Readyto EatFoodsCalibrateBimetallicStemmedThermometer2hours41*F orlowerFATTOMFoodBorneIllnessOutbreakServingFirst In,FirstOut4hoursRejectTCSFoodHACCPCrossContaminationOff-siteFoodserviceCross-Contact6inchesTime andTemperatureAbuse6hoursPathogenFlowof foodSanitizingCleaningVirus135*FTemperatureDangerZoneBottomShelfAllergensIceWaterBathApprovedFoodSource165*FPurchasingReadyto EatFoodsCalibrateBimetallicStemmedThermometer2hours41*F orlowerFATTOMFoodBorneIllnessOutbreakServingFirst In,FirstOut4hoursRejectTCSFoodHACCPCrossContaminationOff-siteFoodserviceCross-Contact6inchesTime andTemperatureAbuse6hoursPathogenFlowof foodSanitizingCleaningVirus135*FTemperatureDangerZoneBottomShelfAllergensIceWaterBathApprovedFoodSource165*FPurchasing

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