Jaundice4’Everyone!C155˚FProtein4minutes48165˚F3’ConcentrationFDABacteriaFirst-DegreeHandwashingTime-TempAbuseOSHA2hoursArson90days171˚F7AChemicalCPRFATTOMVirus6monthsLegsSoyFlameDetectorPathogensHarassmentMicroorganismsAccidentLiabilityCross-ContaminationHeimlichManeuverPhysical33%AcidityPremisesOncea DayCalibrateFLSAReasonableCareAir-dryFungiHACCPCleaningBimetallicCrab2+DelimerPurchasing145˚F45˚FSDSElderly10-15secondsRinseWaterThird-DegreeK18110˚FYeast6”41˚FPPEFIFOSanitizing135˚FCross-contact24hoursParasitesJaundice4’Everyone!C155˚FProtein4minutes48165˚F3’ConcentrationFDABacteriaFirst-DegreeHandwashingTime-TempAbuseOSHA2hoursArson90days171˚F7AChemicalCPRFATTOMVirus6monthsLegsSoyFlameDetectorPathogensHarassmentMicroorganismsAccidentLiabilityCross-ContaminationHeimlichManeuverPhysical33%AcidityPremisesOncea DayCalibrateFLSAReasonableCareAir-dryFungiHACCPCleaningBimetallicCrab2+DelimerPurchasing145˚F45˚FSDSElderly10-15secondsRinseWaterThird-DegreeK18110˚FYeast6”41˚FPPEFIFOSanitizing135˚FCross-contact24hoursParasites

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