RubberScraper/SpatulaDairy, DeliMeats,MelonsSaucepanTurnerWetPaperTowelRefrigerateCannedGoods30minutesMicrowaveGraviesandCateredFoods20secondsGreenLeafyVegetablesE-ColiNorovirusBakingSodaMeasuringSpoonsWhiskDryOvenMittSautePanGraterParasitesBakingSheetVirusesBotulismStaphC.PerfringesOvenThermometerMixerOxygenLiquidMeasuringCupMicroorganismsListeriaFoodToxinsBeef41-135* FBacteriaTime andTemperatureFoodThermometerSalmonellaPoultryandEggsMoisture2hoursPeelerAcidityDryMeasurnigCupsCampylobacterColanderRubberScraper/SpatulaDairy, DeliMeats,MelonsSaucepanTurnerWetPaperTowelRefrigerateCannedGoods30minutesMicrowaveGraviesandCateredFoods20secondsGreenLeafyVegetablesE-ColiNorovirusBakingSodaMeasuringSpoonsWhiskDryOvenMittSautePanGraterParasitesBakingSheetVirusesBotulismStaphC.PerfringesOvenThermometerMixerOxygenLiquidMeasuringCupMicroorganismsListeriaFoodToxinsBeef41-135* FBacteriaTime andTemperatureFoodThermometerSalmonellaPoultryandEggsMoisture2hoursPeelerAcidityDryMeasurnigCupsCampylobacterColander

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