MicroorganismspHFoodHandlingProteinProtozoaWaterqualityFungiPotentiallyhazardousfoodsFoodborneillnessVirusesMulti-drug-resistantorganismParasitesHandwashingEnvironmentalhazardsTemperatureBacteriaMoistureHazardousfoodsOxygenNon-hazardousfoodsCross-contaminationTimeNon-hazardousfoodsPotentiallyhazardousMicroorganismspHFoodHandlingProteinProtozoaWaterqualityFungiPotentiallyhazardousfoodsFoodborneillnessVirusesMulti-drug-resistantorganismParasitesHandwashingEnvironmentalhazardsTemperatureBacteriaMoistureHazardousfoodsOxygenNon-hazardousfoodsCross-contaminationTimeNon-hazardousfoodsPotentiallyhazardous

Course 1 Module 4 - 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. Microorganisms
  2. pH
  3. Food Handling
  4. Protein
  5. Protozoa
  6. Water quality
  7. Fungi
  8. Potentially hazardous foods
  9. Foodborne illness
  10. Viruses
  11. Multi-drug-resistant organism
  12. Parasites
  13. Hand washing
  14. Environmental hazards
  15. Temperature
  16. Bacteria
  17. Moisture
  18. Hazardous foods
  19. Oxygen
  20. Non-hazardous foods
  21. Cross-contamination
  22. Time
  23. Non-hazardous foods
  24. Potentially hazardous