FDACalibrateHandwashing135˚F33%Cross-ContaminationYeastPhysicalBimetallic24hours155˚FAK10-15secondsChemicalJaundiceLegs2+SoyOncea DayElderlyFlameDetectorHACCPCrabReasonableCarePPESanitizingVirusCPRParasitesAccidentAir-dryHeimlichManeuverC90daysArson3’6monthsFungi45˚FLiabilityFLSA2hours48DelimerHarassment171˚FAcidity41˚FCleaning145˚FTime-TempAbuseRinseWaterBacteriaEveryone!6”ProteinSDSCross-contact18Pathogens110˚FOSHAFIFOPremisesFATTOMConcentrationMicroorganisms165˚FThird-DegreeFirst-DegreePurchasing4’74minutesFDACalibrateHandwashing135˚F33%Cross-ContaminationYeastPhysicalBimetallic24hours155˚FAK10-15secondsChemicalJaundiceLegs2+SoyOncea DayElderlyFlameDetectorHACCPCrabReasonableCarePPESanitizingVirusCPRParasitesAccidentAir-dryHeimlichManeuverC90daysArson3’6monthsFungi45˚FLiabilityFLSA2hours48DelimerHarassment171˚FAcidity41˚FCleaning145˚FTime-TempAbuseRinseWaterBacteriaEveryone!6”ProteinSDSCross-contact18Pathogens110˚FOSHAFIFOPremisesFATTOMConcentrationMicroorganisms165˚FThird-DegreeFirst-DegreePurchasing4’74minutes

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