PathogenTemperatureAbuseFoodHandler'sRole155degreesRTETDZFoodSafetyCulture1 in6ChemicalHazardFoodborneOutbreakThickestpart7daysIcewaterbathTCS145degreesHazardFungiFATTOM165degreesAnythingedible,includingiceTime as apublichealthcontrolSources ofPathogensYOPI1 in630 casesunreportedCase135degreesCommerciallyProcessedPhysicalHazardPathogenTemperatureAbuseFoodHandler'sRole155degreesRTETDZFoodSafetyCulture1 in6ChemicalHazardFoodborneOutbreakThickestpart7daysIcewaterbathTCS145degreesHazardFungiFATTOM165degreesAnythingedible,includingiceTime as apublichealthcontrolSources ofPathogensYOPI1 in630 casesunreportedCase135degreesCommerciallyProcessedPhysicalHazard

Safe Plates Modules 1&2 Review - 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. Temperature Abuse
  3. Food Handler's Role
  4. 155 degrees
  5. RTE
  6. TDZ
  7. Food Safety Culture
  8. 1 in 6
  9. Chemical Hazard
  10. Foodborne Outbreak
  11. Thickest part
  12. 7 days
  13. Ice water bath
  14. TCS
  15. 145 degrees
  16. Hazard
  17. Fungi
  18. FATTOM
  19. 165 degrees
  20. Anything edible, including ice
  21. Time as a public health control
  22. Sources of Pathogens
  23. YOPI
  24. 1 in 6
  25. 30 cases unreported
  26. Case
  27. 135 degrees
  28. Commercially Processed
  29. Physical Hazard