MoistureKittyLitterSaucepan30minutesTimeDrymeasuringcupStaphBacteriaBotulismToxinsMicrowave2hoursPeelerVirusesBakingsodaToxoplasmosis41-135® FC.PerfringesRubberscraper/spatulaMeatthermometerAcidityRefrigerateListeriaOventhermometerCannedgoodsDryovenmittNorovirusGreenleafyvegetablesFoodColanderTurnerMicroorganismsE-coliMixerPoultry& EggsWhiskLiquidmeasuringcupParasitesSalmonellaGraterBakingsheet20Gravies &CateredFoodDairyandMelonsBeefOxygenCampylobacterWetpapertowelTemperatureSautépanMeasuringspoonsMoistureKittyLitterSaucepan30minutesTimeDrymeasuringcupStaphBacteriaBotulismToxinsMicrowave2hoursPeelerVirusesBakingsodaToxoplasmosis41-135® FC.PerfringesRubberscraper/spatulaMeatthermometerAcidityRefrigerateListeriaOventhermometerCannedgoodsDryovenmittNorovirusGreenleafyvegetablesFoodColanderTurnerMicroorganismsE-coliMixerPoultry& EggsWhiskLiquidmeasuringcupParasitesSalmonellaGraterBakingsheet20Gravies &CateredFoodDairyandMelonsBeefOxygenCampylobacterWetpapertowelTemperatureSautépanMeasuringspoons

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