Foodborne Illness Food Allergen Reduced Oxygen Packaged (ROP) Food Fecal- Oral Route Hand Antiseptics Slacking Onset Time Use-by Date Ice- Point Method Active Managerial Control Calibration Food Safety Management System Yeast Shellstock Identification Tags Imminent Health Hazard Thermistors Mobile Units Ready- to-Eat Food Boiling- Point Method pH Spore Contamination Anaphylaxis Date Marking Toxins Flow of Food FAT TOM HACCP Mold Impermeable Foodborne Illness Outbreak Immune System Expiration Date Time- Temperature Indicator Variance Sell-by Date HACCP Plan Food Defense Program Approved Suppliers Viru Time- Temperature Abuse Bimetallic Stemmed Thermometer Parasite Pathogens Off-Site Service Jaundice Fungi Pooled Eggs Critical Control Points High-Risk Populations Microorganisms Temporary Units Carriers Water Activity Cross- Contact Bacteria ALERT Temperature Danger Zone Minimum Internal Temperature First In, First Out (FIFO) Partial Cooking (Parcooking) Thermocouples Inspection Stamp Best- by Date TCS Food Hair Restraint Key Drop Delivery Cross- Contamination Foodborne Illness Food Allergen Reduced Oxygen Packaged (ROP) Food Fecal- Oral Route Hand Antiseptics Slacking Onset Time Use-by Date Ice- Point Method Active Managerial Control Calibration Food Safety Management System Yeast Shellstock Identification Tags Imminent Health Hazard Thermistors Mobile Units Ready- to-Eat Food Boiling- Point Method pH Spore Contamination Anaphylaxis Date Marking Toxins Flow of Food FAT TOM HACCP Mold Impermeable Foodborne Illness Outbreak Immune System Expiration Date Time- Temperature Indicator Variance Sell-by Date HACCP Plan Food Defense Program Approved Suppliers Viru Time- Temperature Abuse Bimetallic Stemmed Thermometer Parasite Pathogens Off-Site Service Jaundice Fungi Pooled Eggs Critical Control Points High-Risk Populations Microorganisms Temporary Units Carriers Water Activity Cross- Contact Bacteria ALERT Temperature Danger Zone Minimum Internal Temperature First In, First Out (FIFO) Partial Cooking (Parcooking) Thermocouples Inspection Stamp Best- by Date TCS Food Hair Restraint Key Drop Delivery Cross- Contamination
(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.
Foodborne Illness
Food Allergen
Reduced Oxygen Packaged (ROP) Food
Fecal-Oral Route
Hand Antiseptics
Slacking
Onset Time
Use-by Date
Ice-Point Method
Active Managerial Control
Calibration
Food Safety Management System
Yeast
Shellstock Identification Tags
Imminent Health Hazard
Thermistors
Mobile Units
Ready-to-Eat Food
Boiling-Point Method
pH
Spore
Contamination
Anaphylaxis
Date Marking
Toxins
Flow of Food
FAT TOM
HACCP
Mold
Impermeable
Foodborne Illness Outbreak
Immune System
Expiration Date
Time-Temperature Indicator
Variance
Sell-by Date
HACCP Plan
Food Defense Program
Approved Suppliers
Viru
Time-Temperature Abuse
Bimetallic Stemmed Thermometer
Parasite
Pathogens
Off-Site Service
Jaundice
Fungi
Pooled Eggs
Critical Control Points
High-Risk Populations
Microorganisms
Temporary Units
Carriers
Water Activity
Cross-Contact
Bacteria
ALERT
Temperature Danger Zone
Minimum Internal Temperature
First In, First Out (FIFO)
Partial Cooking (Parcooking)
Thermocouples
Inspection Stamp
Best-by Date
TCS Food
Hair Restraint
Key Drop Delivery
Cross-Contamination