CalibrateFlowof foodFoodBorneIllnessOutbreak6hoursBimetallicStemmedThermometerFirst In,FirstOutCrossContaminationIceWaterBathPurchasingRejectApprovedFoodSourcePathogenHACCPReadyto EatFoods165*FCleaningAllergensOff-siteFoodservice2hoursServing41*F orlowerVirus6inchesSanitizingTCSFoodTime andTemperatureAbuse4hoursBottomShelf135*FFATTOMTemperatureDangerZoneCross-ContactCalibrateFlowof foodFoodBorneIllnessOutbreak6hoursBimetallicStemmedThermometerFirst In,FirstOutCrossContaminationIceWaterBathPurchasingRejectApprovedFoodSourcePathogenHACCPReadyto EatFoods165*FCleaningAllergensOff-siteFoodservice2hoursServing41*F orlowerVirus6inchesSanitizingTCSFoodTime andTemperatureAbuse4hoursBottomShelf135*FFATTOMTemperatureDangerZoneCross-Contact

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