handwashingCOOWithdrawalInjury /Illness145 °F (62.8 °C)and allow to restfor at least 3minutesBeef, Pork, Veal,Lamb, Ham SalmonellaFSMA204165 °F (73.9°C)All Poultry,Casseroles,Leftovers E.ColiPestInfestationPackagingDefectListeriaFDAHACCPProp65RecallHepatitisAFIFO160 °F (71.1°C)(GroundMeats, Eggs 40°F - 140°FTemperatureDanger Zone ForeignMaterialglovessanitationGMPNorovirushairnetsCAPAReheat cookedhams packaged inUSDA-inspectedplants to 140 °F(60 °C) and allothers to 165 °F(73.9 °C).Cross-ContaminationhandwashingCOOWithdrawalInjury /Illness145 °F (62.8 °C)and allow to restfor at least 3minutesBeef, Pork, Veal,Lamb, Ham SalmonellaFSMA204165 °F (73.9°C)All Poultry,Casseroles,Leftovers E.ColiPestInfestationPackagingDefectListeriaFDAHACCPProp65RecallHepatitisAFIFO160 °F (71.1°C)(GroundMeats, Eggs 40°F - 140°FTemperatureDanger Zone ForeignMaterialglovessanitationGMPNorovirushairnetsCAPAReheat cookedhams packaged inUSDA-inspectedplants to 140 °F(60 °C) and allothers to 165 °F(73.9 °C).Cross-Contamination

World Food Safety Bingo Card - 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.


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  1. hand washing
  2. COO
  3. Withdrawal
  4. Injury / Illness
  5. 145 °F (62.8 °C) and allow to rest for at least 3 minutes Beef, Pork, Veal, Lamb, Ham
  6. Salmonella
  7. FSMA 204
  8. 165 °F (73.9 °C) All Poultry, Casseroles, Leftovers
  9. E. Coli
  10. Pest Infestation
  11. Packaging Defect
  12. Listeria
  13. FDA
  14. HACCP
  15. Prop 65
  16. Recall
  17. Hepatitis A
  18. FIFO
  19. 160 °F (71.1 °C) (Ground Meats, Eggs
  20. 40°F - 140°F Temperature Danger Zone
  21. Foreign Material
  22. gloves
  23. sanitation
  24. GMP
  25. Norovirus
  26. hair nets
  27. CAPA
  28. Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
  29. Cross-Contamination