FoodSafetyCulture1 in6145degreesFungiIcewaterbath165degrees7daysFoodHandler'sRoleThickestpartRTETemperatureAbuseAnythingedible,includingice30 casesunreportedPathogenYOPI1 in6FATTOMPhysicalHazardCommerciallyProcessed135degreesTCSHazardTDZChemicalHazardCaseSources ofPathogensFoodborneOutbreakTime as apublichealthcontrol155degreesFoodSafetyCulture1 in6145degreesFungiIcewaterbath165degrees7daysFoodHandler'sRoleThickestpartRTETemperatureAbuseAnythingedible,includingice30 casesunreportedPathogenYOPI1 in6FATTOMPhysicalHazardCommerciallyProcessed135degreesTCSHazardTDZChemicalHazardCaseSources ofPathogensFoodborneOutbreakTime as apublichealthcontrol155degrees

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