RTETCSTime as apublichealthcontrolFoodSafetyCulturePhysicalHazard155degreesFATTOMHazardPathogenCase1 in6FoodHandler'sRoleThickestpartChemicalHazardCommerciallyProcessed165degreesAnythingedible,includingice7days1 in630 casesunreportedTemperatureAbuseIcewaterbathYOPITDZFungi145degrees135degreesFoodborneOutbreakSources ofPathogensRTETCSTime as apublichealthcontrolFoodSafetyCulturePhysicalHazard155degreesFATTOMHazardPathogenCase1 in6FoodHandler'sRoleThickestpartChemicalHazardCommerciallyProcessed165degreesAnythingedible,includingice7days1 in630 casesunreportedTemperatureAbuseIcewaterbathYOPITDZFungi145degrees135degreesFoodborneOutbreakSources ofPathogens

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