FIFOFirst-DegreeArson48ReasonableCare2hours145˚FCleaningSanitizing790daysPremisesFungiProteinThird-DegreePurchasingABimetallicFLSACrabOSHAHandwashing33%FDATime-TempAbuseElderly110˚F184minutesCAccident6”6monthsLegsDelimerCPR45˚F24hoursSDSAcidityFlameDetectorFATTOMCalibrateCross-ContaminationPPEChemical3’10-15secondsHACCPVirusPathogens171˚FMicroorganismsOncea Day165˚FParasites135˚FCross-contact41˚FEveryone!BacteriaSoyPhysicalAir-dry4’RinseWaterHarassmentKLiabilityConcentrationJaundiceYeastHeimlichManeuver2+155˚FFIFOFirst-DegreeArson48ReasonableCare2hours145˚FCleaningSanitizing790daysPremisesFungiProteinThird-DegreePurchasingABimetallicFLSACrabOSHAHandwashing33%FDATime-TempAbuseElderly110˚F184minutesCAccident6”6monthsLegsDelimerCPR45˚F24hoursSDSAcidityFlameDetectorFATTOMCalibrateCross-ContaminationPPEChemical3’10-15secondsHACCPVirusPathogens171˚FMicroorganismsOncea Day165˚FParasites135˚FCross-contact41˚FEveryone!BacteriaSoyPhysicalAir-dry4’RinseWaterHarassmentKLiabilityConcentrationJaundiceYeastHeimlichManeuver2+155˚F

ProStart I Unit 2 - 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. FIFO
  2. First-Degree
  3. Arson
  4. 48
  5. Reasonable Care
  6. 2 hours
  7. 145˚F
  8. Cleaning
  9. Sanitizing
  10. 7
  11. 90 days
  12. Premises
  13. Fungi
  14. Protein
  15. Third-Degree
  16. Purchasing
  17. A
  18. Bimetallic
  19. FLSA
  20. Crab
  21. OSHA
  22. Handwashing
  23. 33%
  24. FDA
  25. Time-Temp Abuse
  26. Elderly
  27. 110˚F
  28. 18
  29. 4 minutes
  30. C
  31. Accident
  32. 6”
  33. 6 months
  34. Legs
  35. Delimer
  36. CPR
  37. 45˚F
  38. 24 hours
  39. SDS
  40. Acidity
  41. Flame Detector
  42. FATTOM
  43. Calibrate
  44. Cross-Contamination
  45. PPE
  46. Chemical
  47. 3’
  48. 10-15 seconds
  49. HACCP
  50. Virus
  51. Pathogens
  52. 171˚F
  53. Microorganisms
  54. Once a Day
  55. 165˚F
  56. Parasites
  57. 135˚F
  58. Cross-contact
  59. 41˚F
  60. Everyone!
  61. Bacteria
  62. Soy
  63. Physical
  64. Air-dry
  65. 4’
  66. Rinse Water
  67. Harassment
  68. K
  69. Liability
  70. Concentration
  71. Jaundice
  72. Yeast
  73. Heimlich Maneuver
  74. 2+
  75. 155˚F