Premises4minutesOncea DayCross-Contamination24hoursAir-dryElderly135˚F3’RinseWaterEveryone!CPRParasitesCross-contact2+Handwashing2hoursReasonableCare90days4818LiabilityCalibrate145˚FConcentrationPurchasingThird-DegreeAHeimlichManeuverBacteriaAcidity6monthsProteinFATTOM7110˚FBimetallicTime-TempAbuseJaundice4’OSHAMicroorganismsSDSHarassment165˚FHACCP6”ArsonDelimerYeastCFDASoyFirst-DegreeFIFOKCrab155˚FPathogensVirus33%FLSAFungiLegs45˚F171˚FChemicalFlameDetector10-15seconds41˚FPPESanitizingPhysicalAccidentCleaningPremises4minutesOncea DayCross-Contamination24hoursAir-dryElderly135˚F3’RinseWaterEveryone!CPRParasitesCross-contact2+Handwashing2hoursReasonableCare90days4818LiabilityCalibrate145˚FConcentrationPurchasingThird-DegreeAHeimlichManeuverBacteriaAcidity6monthsProteinFATTOM7110˚FBimetallicTime-TempAbuseJaundice4’OSHAMicroorganismsSDSHarassment165˚FHACCP6”ArsonDelimerYeastCFDASoyFirst-DegreeFIFOKCrab155˚FPathogensVirus33%FLSAFungiLegs45˚F171˚FChemicalFlameDetector10-15seconds41˚FPPESanitizingPhysicalAccidentCleaning

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