E.ColiWithdrawalsanitationGMP145 °F (62.8 °C)and allow to restfor at least 3minutesBeef, Pork, Veal,Lamb, Ham Reheat cookedhams packaged inUSDA-inspectedplants to 140 °F(60 °C) and allothers to 165 °F(73.9 °C).NorovirusPestInfestationForeignMaterial165 °F (73.9°C)All Poultry,Casseroles,Leftovers HACCPPackagingDefectListeriaCAPAhandwashingRecall160 °F (71.1°C)(GroundMeats, Eggs FDAgloveshairnetsProp65FSMA204HepatitisA40°F - 140°FTemperatureDanger Zone Injury /IllnessCross-ContaminationSalmonellaCOOFIFOE.ColiWithdrawalsanitationGMP145 °F (62.8 °C)and allow to restfor at least 3minutesBeef, Pork, Veal,Lamb, Ham Reheat cookedhams packaged inUSDA-inspectedplants to 140 °F(60 °C) and allothers to 165 °F(73.9 °C).NorovirusPestInfestationForeignMaterial165 °F (73.9°C)All Poultry,Casseroles,Leftovers HACCPPackagingDefectListeriaCAPAhandwashingRecall160 °F (71.1°C)(GroundMeats, Eggs FDAgloveshairnetsProp65FSMA204HepatitisA40°F - 140°FTemperatureDanger Zone Injury /IllnessCross-ContaminationSalmonellaCOOFIFO

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