165degrees145degrees1 in6135degreesFoodSafetyCultureThickestpartIcewaterbathFoodborneOutbreakFATTOMTime as apublichealthcontrolSources ofPathogens1 in6ChemicalHazard155degreesFungiTDZAnythingedible,includingice7daysTCSPathogenFoodHandler'sRolePhysicalHazardHazard30 casesunreportedCommerciallyProcessedCaseRTEYOPITemperatureAbuse165degrees145degrees1 in6135degreesFoodSafetyCultureThickestpartIcewaterbathFoodborneOutbreakFATTOMTime as apublichealthcontrolSources ofPathogens1 in6ChemicalHazard155degreesFungiTDZAnythingedible,includingice7daysTCSPathogenFoodHandler'sRolePhysicalHazardHazard30 casesunreportedCommerciallyProcessedCaseRTEYOPITemperatureAbuse

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