OventhermometerMeasuringspoonsGreenleafyvegetablesMicrowave30minutesSautépanMoisturePoultry& EggsBacteriaToxoplasmosisDairyandMelons20DryovenmittWetpapertowelMixerVirusesLiquidmeasuringcupKittyLitterBotulismParasitesRubberscraper/spatulaMeatthermometerAcidityListeriaOxygenE-coliTurnerColanderC.PerfringesSaucepanBakingsodaMicroorganismsFood2hoursSalmonellaTemperatureToxinsBakingsheetStaphPeelerGraterRefrigerateWhiskCannedgoodsGravies &CateredFood41-135® FNorovirusBeefDrymeasuringcupCampylobacterTimeOventhermometerMeasuringspoonsGreenleafyvegetablesMicrowave30minutesSautépanMoisturePoultry& EggsBacteriaToxoplasmosisDairyandMelons20DryovenmittWetpapertowelMixerVirusesLiquidmeasuringcupKittyLitterBotulismParasitesRubberscraper/spatulaMeatthermometerAcidityListeriaOxygenE-coliTurnerColanderC.PerfringesSaucepanBakingsodaMicroorganismsFood2hoursSalmonellaTemperatureToxinsBakingsheetStaphPeelerGraterRefrigerateWhiskCannedgoodsGravies &CateredFood41-135® FNorovirusBeefDrymeasuringcupCampylobacterTime

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