PotentiallyhazardouspHHazardousfoodsEnvironmentalhazardsFoodHandlingFoodborneillnessMicroorganismsParasitesMoistureWaterqualityPotentiallyhazardousfoodsProteinProtozoaHandwashingFungiOxygenNon-hazardousfoodsBacteriaMulti-drug-resistantorganismVirusesTemperatureTimeCross-contaminationNon-hazardousfoodsPotentiallyhazardouspHHazardousfoodsEnvironmentalhazardsFoodHandlingFoodborneillnessMicroorganismsParasitesMoistureWaterqualityPotentiallyhazardousfoodsProteinProtozoaHandwashingFungiOxygenNon-hazardousfoodsBacteriaMulti-drug-resistantorganismVirusesTemperatureTimeCross-contaminationNon-hazardousfoods

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