PathogenCross-Contact6hoursReject41*F orlowerBottomShelfTCSFoodFirst In,FirstOutTime andTemperatureAbuseHACCP6inchesBimetallicStemmedThermometerFATTOMTemperatureDangerZoneSanitizingReadyto EatFoods165*FFlowof foodServingCleaning135*FCrossContaminationVirusOff-siteFoodservicePurchasing4hoursIceWaterBathAllergensApprovedFoodSourceFoodBorneIllnessOutbreakCalibrate2hoursPathogenCross-Contact6hoursReject41*F orlowerBottomShelfTCSFoodFirst In,FirstOutTime andTemperatureAbuseHACCP6inchesBimetallicStemmedThermometerFATTOMTemperatureDangerZoneSanitizingReadyto EatFoods165*FFlowof foodServingCleaning135*FCrossContaminationVirusOff-siteFoodservicePurchasing4hoursIceWaterBathAllergensApprovedFoodSourceFoodBorneIllnessOutbreakCalibrate2hours

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