NorovirusPeelerAcidityRubberScraper/Spatula2hoursC.PerfringesCampylobacterMoisture20secondsPoultryandEggs30minutesDairy, DeliMeats,MelonsDryOvenMittDryMeasurnigCupsGreenLeafyVegetablesMixerTurnerOxygenCannedGoodsFoodThermometerMicrowaveBacteriaMeasuringSpoonsMicroorganismsRefrigerateStaphWhiskSautePanBakingSodaLiquidMeasuringCupTime andTemperatureListeriaBotulismGraterOvenThermometerSalmonellaBeefFoodWetPaperTowelToxinsSaucepanParasitesBakingSheetE-ColiColander41-135* FVirusesGraviesandCateredFoodsNorovirusPeelerAcidityRubberScraper/Spatula2hoursC.PerfringesCampylobacterMoisture20secondsPoultryandEggs30minutesDairy, DeliMeats,MelonsDryOvenMittDryMeasurnigCupsGreenLeafyVegetablesMixerTurnerOxygenCannedGoodsFoodThermometerMicrowaveBacteriaMeasuringSpoonsMicroorganismsRefrigerateStaphWhiskSautePanBakingSodaLiquidMeasuringCupTime andTemperatureListeriaBotulismGraterOvenThermometerSalmonellaBeefFoodWetPaperTowelToxinsSaucepanParasitesBakingSheetE-ColiColander41-135* FVirusesGraviesandCateredFoods

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
  1. Norovirus
  2. Peeler
  3. Acidity
  4. Rubber Scraper/Spatula
  5. 2 hours
  6. C. Perfringes
  7. Campylobacter
  8. Moisture
  9. 20 seconds
  10. Poultry and Eggs
  11. 30 minutes
  12. Dairy, Deli Meats, Melons
  13. Dry Oven Mitt
  14. Dry Measurnig Cups
  15. Green Leafy Vegetables
  16. Mixer
  17. Turner
  18. Oxygen
  19. Canned Goods
  20. Food Thermometer
  21. Microwave
  22. Bacteria
  23. Measuring Spoons
  24. Microorganisms
  25. Refrigerate
  26. Staph
  27. Whisk
  28. Saute Pan
  29. Baking Soda
  30. Liquid Measuring Cup
  31. Time and Temperature
  32. Listeria
  33. Botulism
  34. Grater
  35. Oven Thermometer
  36. Salmonella
  37. Beef
  38. Food
  39. Wet Paper Towel
  40. Toxins
  41. Saucepan
  42. Parasites
  43. Baking Sheet
  44. E-Coli
  45. Colander
  46. 41-135* F
  47. Viruses
  48. Gravies and Catered Foods