ParasitesBotulismToxinsMeatthermometerAcidityWhiskKittyLitterBakingsheetTimeBeefCannedgoods41-135® FMoistureWetpapertowelMixerBakingsodaGraterOxygenSaucepanMicroorganismsSautépanTemperatureDrymeasuringcup20NorovirusC.PerfringesListeriaToxoplasmosisDairyandMelonsStaph2hoursTurnerE-coliCampylobacterSalmonellaRefrigerateColanderRubberscraper/spatulaMicrowavePeelerPoultry& EggsGreenleafyvegetablesOventhermometerGravies &CateredFoodLiquidmeasuringcupBacteria30minutesFoodVirusesDryovenmittMeasuringspoonsParasitesBotulismToxinsMeatthermometerAcidityWhiskKittyLitterBakingsheetTimeBeefCannedgoods41-135® FMoistureWetpapertowelMixerBakingsodaGraterOxygenSaucepanMicroorganismsSautépanTemperatureDrymeasuringcup20NorovirusC.PerfringesListeriaToxoplasmosisDairyandMelonsStaph2hoursTurnerE-coliCampylobacterSalmonellaRefrigerateColanderRubberscraper/spatulaMicrowavePeelerPoultry& EggsGreenleafyvegetablesOventhermometerGravies &CateredFoodLiquidmeasuringcupBacteria30minutesFoodVirusesDryovenmittMeasuringspoons

FCS - 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. Parasites
  2. Botulism
  3. Toxins
  4. Meat thermometerAcidity
  5. Whisk
  6. Kitty Litter
  7. Baking sheet
  8. Time
  9. Beef
  10. Canned goods
  11. 41-135® F
  12. Moisture
  13. Wet paper towel
  14. Mixer
  15. Baking soda
  16. Grater
  17. Oxygen
  18. Saucepan
  19. Microorganisms
  20. Sauté pan
  21. Temperature
  22. Dry measuring cup
  23. 20
  24. Norovirus
  25. C. Perfringes
  26. Listeria
  27. Toxoplasmosis
  28. Dairy and Melons
  29. Staph
  30. 2 hours
  31. Turner
  32. E-coli
  33. Campylobacter
  34. Salmonella
  35. Refrigerate
  36. Colander
  37. Rubber scraper/spatula
  38. Microwave
  39. Peeler
  40. Poultry & Eggs
  41. Green leafy vegetables
  42. Oven thermometer
  43. Gravies & Catered Food
  44. Liquid measuring cup
  45. Bacteria
  46. 30 minutes
  47. Food
  48. Viruses
  49. Dry oven mitt
  50. Measuring spoons