(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
25
26
27
28
29
Cross-Contamination
hair nets
FIFO
Hepatitis A
Prop 65
Norovirus
COO
165 °F (73.9 °C)
All Poultry, Casseroles, Leftovers
Recall
145 °F (62.8 °C) and allow to rest for at least 3 minutes
Beef, Pork, Veal, Lamb, Ham
Packaging Defect
CAPA
FSMA 204
160 °F (71.1 °C)
(Ground Meats, Eggs
sanitation
40°F - 140°F
Temperature Danger Zone
Withdrawal
HACCP
Injury / Illness
GMP
Pest Infestation
Listeria
FDA
gloves
Salmonella
Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
