PestInfestationCAPASalmonellaFSMA204HACCP40°F - 140°FTemperatureDanger Zone PackagingDefectWithdrawal165 °F (73.9°C)All Poultry,Casseroles,Leftovers NorovirusglovesReheat cookedhams packaged inUSDA-inspectedplants to 140 °F(60 °C) and allothers to 165 °F(73.9 °C).ListeriaFDAHepatitisAGMPProp65Cross-ContaminationFIFOForeignMaterialhairnets160 °F (71.1°C)(GroundMeats, Eggs sanitationRecallCOO145 °F (62.8 °C)and allow to restfor at least 3minutesBeef, Pork, Veal,Lamb, Ham E.ColiInjury /IllnesshandwashingPestInfestationCAPASalmonellaFSMA204HACCP40°F - 140°FTemperatureDanger Zone PackagingDefectWithdrawal165 °F (73.9°C)All Poultry,Casseroles,Leftovers NorovirusglovesReheat cookedhams packaged inUSDA-inspectedplants to 140 °F(60 °C) and allothers to 165 °F(73.9 °C).ListeriaFDAHepatitisAGMPProp65Cross-ContaminationFIFOForeignMaterialhairnets160 °F (71.1°C)(GroundMeats, Eggs sanitationRecallCOO145 °F (62.8 °C)and allow to restfor at least 3minutesBeef, Pork, Veal,Lamb, Ham E.ColiInjury /Illnesshandwashing

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