Pathogens FATTOM Temperature 155 degrees State clostridium perfringens 165 degrees 135 degrees salmonella Cross Contact 4 years Cleaning Extreme Danger zone Shigella TSC Controlling Time and Temperature Federal 5 years 4 hours Sanitizing Danger zone USDA FDA CDC Food salmonella typhi 2 years 145 degrees 4 minutes Time botulism Acidity Danger Zone 2 hours staphylococcus aureus Moisture Oxygen Acidity cross contamination Outbreak Pathogens FATTOM Temperature 155 degrees State clostridium perfringens 165 degrees 135 degrees salmonella Cross Contact 4 years Cleaning Extreme Danger zone Shigella TSC Controlling Time and Temperature Federal 5 years 4 hours Sanitizing Danger zone USDA FDA CDC Food salmonella typhi 2 years 145 degrees 4 minutes Time botulism Acidity Danger Zone 2 hours staphylococcus aureus Moisture Oxygen Acidity cross contamination Outbreak
(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.
Pathogens
FATTOM
Temperature
155 degrees
State
clostridium perfringens
165 degrees
135 degrees
salmonella
Cross Contact
4 years
Cleaning
Extreme Danger zone
Shigella
TSC
Controlling Time and Temperature
Federal
5 years
4 hours
Sanitizing
Danger zone
USDA
FDA
CDC
Food
salmonella typhi
2 years
145 degrees
4 minutes
Time
botulism
Acidity Danger Zone
2 hours
staphylococcus aureus
Moisture
Oxygen
Acidity
cross contamination
Outbreak