7daysPathogenChemicalHazard135degreesTCSHazardIcewaterbathAnythingedible,includingiceFungiThickestpart145degrees1 in6TDZ1 in6YOPICommerciallyProcessedFoodHandler'sRoleFoodborneOutbreak30 casesunreportedRTE165degreesFoodSafetyCultureTime as apublichealthcontrol155degreesCaseTemperatureAbuseSources ofPathogensPhysicalHazardFATTOM7daysPathogenChemicalHazard135degreesTCSHazardIcewaterbathAnythingedible,includingiceFungiThickestpart145degrees1 in6TDZ1 in6YOPICommerciallyProcessedFoodHandler'sRoleFoodborneOutbreak30 casesunreportedRTE165degreesFoodSafetyCultureTime as apublichealthcontrol155degreesCaseTemperatureAbuseSources ofPathogensPhysicalHazardFATTOM

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