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