FoodMoistureNorovirusGreenleafyvegetablesOxygenLiquidmeasuringcupWhisk41-135® FDryovenmittMixerMeatthermometerAcidityPeelerBeefListeriaRubberscraper/spatulaBakingsheetSaucepanDairyandMelonsKittyLitterTurnerSalmonellaCannedgoods2hoursTimeToxoplasmosisSautépanCampylobacterMeasuringspoonsOventhermometerColanderWetpapertowelDrymeasuringcupVirusesGravies &CateredFoodBotulismRefrigerateStaphBakingsodaParasitesToxinsPoultry& Eggs20Temperature30minutesGraterMicrowaveE-coliMicroorganismsBacteriaC.PerfringesFoodMoistureNorovirusGreenleafyvegetablesOxygenLiquidmeasuringcupWhisk41-135® FDryovenmittMixerMeatthermometerAcidityPeelerBeefListeriaRubberscraper/spatulaBakingsheetSaucepanDairyandMelonsKittyLitterTurnerSalmonellaCannedgoods2hoursTimeToxoplasmosisSautépanCampylobacterMeasuringspoonsOventhermometerColanderWetpapertowelDrymeasuringcupVirusesGravies &CateredFoodBotulismRefrigerateStaphBakingsodaParasitesToxinsPoultry& Eggs20Temperature30minutesGraterMicrowaveE-coliMicroorganismsBacteriaC.Perfringes

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