Kidneyand liverfailurePoultryandeggsLiver failurelasts forever,eventuallydeathEcoliCannedfood andseafoodNone,it livesforever180degreesBacteria165 degreesand severestomach anddigestive tractproblemsBelow 40degrees orabove 140degreesFoods leftin thedangerzoneThe wormstravel to yourbrain, and youcan die orbecomeparalyzedHumantissue andblood2hoursBeefPeople’sbloodand fluidBacteriaVirusPigs(Pork)MercaYesBacteriagrowsmostrapidly40-140degreesRaw meatcomes intocontactw/cooked orready to servefoodKidneyand liverfailurePoultryandeggsLiver failurelasts forever,eventuallydeathEcoliCannedfood andseafoodNone,it livesforever180degreesBacteria165 degreesand severestomach anddigestive tractproblemsBelow 40degrees orabove 140degreesFoods leftin thedangerzoneThe wormstravel to yourbrain, and youcan die orbecomeparalyzedHumantissue andblood2hoursBeefPeople’sbloodand fluidBacteriaVirusPigs(Pork)MercaYesBacteriagrowsmostrapidly40-140degreesRaw meatcomes intocontactw/cooked orready to servefood

Food Safety Bingo - 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
  1. Kidney and liver failure
  2. Poultry and eggs
  3. Liver failure lasts forever, eventually death
  4. Ecoli
  5. Canned food and seafood
  6. None, it lives forever
  7. 180 degrees
  8. Bacteria
  9. 165 degrees and severe stomach and digestive tract problems
  10. Below 40 degrees or above 140 degrees
  11. Foods left in the danger zone
  12. The worms travel to your brain, and you can die or become paralyzed
  13. Human tissue and blood
  14. 2 hours
  15. Beef
  16. People’s blood and fluid
  17. Bacteria
  18. Virus
  19. Pigs (Pork)
  20. Merca
  21. Yes
  22. Bacteria grows most rapidly
  23. 40-140 degrees
  24. Raw meat comes into contact w/cooked or ready to serve food