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