CleaningChemical4’APremisesPathogensFIFO155˚FVirusPurchasing145˚FConcentrationThird-Degree4minutesSDSCalibrateBacteria171˚FFlameDetectorRinseWaterArson135˚FKFirst-Degree24hoursCrab45˚F90daysAir-dryAccidentLiabilityPhysical7Everyone!C41˚FHeimlichManeuverParasitesDelimer10-15secondsBimetallicCross-contactAcidityJaundiceCross-Contamination48ReasonableCareTime-TempAbuseFungi110˚FSanitizingLegsYeast182hoursHACCPOncea DayProteinFLSAHandwashing165˚F6”OSHAMicroorganisms3’PPE33%FATTOMSoyCPRHarassmentElderlyFDA2+6monthsCleaningChemical4’APremisesPathogensFIFO155˚FVirusPurchasing145˚FConcentrationThird-Degree4minutesSDSCalibrateBacteria171˚FFlameDetectorRinseWaterArson135˚FKFirst-Degree24hoursCrab45˚F90daysAir-dryAccidentLiabilityPhysical7Everyone!C41˚FHeimlichManeuverParasitesDelimer10-15secondsBimetallicCross-contactAcidityJaundiceCross-Contamination48ReasonableCareTime-TempAbuseFungi110˚FSanitizingLegsYeast182hoursHACCPOncea DayProteinFLSAHandwashing165˚F6”OSHAMicroorganisms3’PPE33%FATTOMSoyCPRHarassmentElderlyFDA2+6months

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