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