FATTOMIcewaterbathTemperatureAbuse145degreesTCS1 in6Case7daysChemicalHazardFungiYOPICommerciallyProcessed1 in6135degreesThickestpart165degreesPathogenTime as apublichealthcontrolHazard30 casesunreportedPhysicalHazardTDZSources ofPathogens155degreesAnythingedible,includingiceFoodSafetyCultureRTEFoodHandler'sRoleFoodborneOutbreakFATTOMIcewaterbathTemperatureAbuse145degreesTCS1 in6Case7daysChemicalHazardFungiYOPICommerciallyProcessed1 in6135degreesThickestpart165degreesPathogenTime as apublichealthcontrolHazard30 casesunreportedPhysicalHazardTDZSources ofPathogens155degreesAnythingedible,includingiceFoodSafetyCultureRTEFoodHandler'sRoleFoodborneOutbreak

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