Sources ofPathogensAnythingedible,includingiceYOPIChemicalHazardTDZFoodSafetyCultureTime as apublichealthcontrol30 casesunreportedRTE7daysPathogenHazardFoodHandler'sRoleFungi135degreesFoodborneOutbreakTCSPhysicalHazard1 in6FATTOM165degreesCaseCommerciallyProcessed145degrees1 in6IcewaterbathTemperatureAbuse155degreesThickestpartSources ofPathogensAnythingedible,includingiceYOPIChemicalHazardTDZFoodSafetyCultureTime as apublichealthcontrol30 casesunreportedRTE7daysPathogenHazardFoodHandler'sRoleFungi135degreesFoodborneOutbreakTCSPhysicalHazard1 in6FATTOM165degreesCaseCommerciallyProcessed145degrees1 in6IcewaterbathTemperatureAbuse155degreesThickestpart

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.


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