FATTOMApprovedFoodSource6hoursTime andTemperatureAbuseCleaningReadyto EatFoodsBottomShelfFoodBorneIllnessOutbreakHACCPBimetallicStemmedThermometerCalibrateVirusFlowof foodServingPurchasing41*F orlowerOff-siteFoodservice135*FAllergensFirst In,FirstOut6inchesCross-ContactCrossContaminationIceWaterBathRejectTCSFood165*FPathogen2hoursSanitizingTemperatureDangerZone4hoursFATTOMApprovedFoodSource6hoursTime andTemperatureAbuseCleaningReadyto EatFoodsBottomShelfFoodBorneIllnessOutbreakHACCPBimetallicStemmedThermometerCalibrateVirusFlowof foodServingPurchasing41*F orlowerOff-siteFoodservice135*FAllergensFirst In,FirstOut6inchesCross-ContactCrossContaminationIceWaterBathRejectTCSFood165*FPathogen2hoursSanitizingTemperatureDangerZone4hours

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