TemperatureAbuseTime as apublichealthcontrolFoodSafetyCulture155degreesAnythingedible,includingice165degreesYOPI135degreesCommerciallyProcessedPhysicalHazardFATTOMSources ofPathogensTDZIcewaterbath30 casesunreported7daysPathogenTCS145degrees1 in6CaseThickestpartRTEFungiFoodborneOutbreak1 in6HazardFoodHandler'sRoleChemicalHazardTemperatureAbuseTime as apublichealthcontrolFoodSafetyCulture155degreesAnythingedible,includingice165degreesYOPI135degreesCommerciallyProcessedPhysicalHazardFATTOMSources ofPathogensTDZIcewaterbath30 casesunreported7daysPathogenTCS145degrees1 in6CaseThickestpartRTEFungiFoodborneOutbreak1 in6HazardFoodHandler'sRoleChemicalHazard

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