BacteriagrowsmostrapidlyEcoliBacteriaPigs(Pork)VirusLiver failurelasts forever,eventuallydeathCannedfood andseafoodRaw meatcomes intocontactw/cooked orready to servefoodKidneyand liverfailureMercaHumantissue andblood180degreesPoultryandeggs40-140degreesNone,it livesforeverBacteriaFoods leftin thedangerzoneThe wormstravel to yourbrain, and youcan die orbecomeparalyzed165 degreesand severestomach anddigestive tractproblemsYes2hoursPeople’sbloodand fluidBeefBelow 40degrees orabove 140degreesBacteriagrowsmostrapidlyEcoliBacteriaPigs(Pork)VirusLiver failurelasts forever,eventuallydeathCannedfood andseafoodRaw meatcomes intocontactw/cooked orready to servefoodKidneyand liverfailureMercaHumantissue andblood180degreesPoultryandeggs40-140degreesNone,it livesforeverBacteriaFoods leftin thedangerzoneThe wormstravel to yourbrain, and youcan die orbecomeparalyzed165 degreesand severestomach anddigestive tractproblemsYes2hoursPeople’sbloodand fluidBeefBelow 40degrees orabove 140degrees

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