seafood toxins Ready to Eat or RTE food 70-125 degrees weak immune systems pathogens Allergic reaction cross contact foodborne illness outbreak cut finger after hand washing, not in place of Poultry internal temp exclude at least 100 degrees biological bacteria chemical time- temperature abuse TCS food viruses when dirty or torn purchase food from a reputable source Clean & Sanitize Heath Inspection G. Beef Internal temp cross contamination physical FATTOM danger zone time- temperature control seafood toxins Ready to Eat or RTE food 70-125 degrees weak immune systems pathogens Allergic reaction cross contact foodborne illness outbreak cut finger after hand washing, not in place of Poultry internal temp exclude at least 100 degrees biological bacteria chemical time- temperature abuse TCS food viruses when dirty or torn purchase food from a reputable source Clean & Sanitize Heath Inspection G. Beef Internal temp cross contamination physical FATTOM danger zone time- temperature control
(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.
seafood toxins
Ready to Eat or RTE food
70-125 degrees
weak immune systems
pathogens
Allergic reaction
cross contact
foodborne illness outbreak
cut finger
after hand washing, not in place of
Poultry internal temp
exclude
at least 100 degrees
biological
bacteria
chemical
time-temperature abuse
TCS food
viruses
when dirty or torn
purchase food from a reputable source
Clean & Sanitize
Heath Inspection
G. Beef Internal temp
cross contamination
physical
FATTOM
danger zone
time-temperature control