SaucepanDairy, DeliMeats,MelonsRefrigerateTurnerCannedGoodsGraviesandCateredFoodsPeelerE-ColiOxygenBeefBacteriaListeria20secondsWhiskStaphC.Perfringes30minutesBotulismParasitesNorovirusLiquidMeasuringCup2hoursColanderGreenLeafyVegetablesMixerOvenThermometerPoultryandEggsToxinsMicrowaveBakingSheetDryMeasurnigCupsAcidityCampylobacterFoodBakingSoda41-135* FGraterSalmonellaWetPaperTowelRubberScraper/SpatulaMeasuringSpoonsFoodThermometerMoistureVirusesDryOvenMittMicroorganismsTime andTemperatureSautePanSaucepanDairy, DeliMeats,MelonsRefrigerateTurnerCannedGoodsGraviesandCateredFoodsPeelerE-ColiOxygenBeefBacteriaListeria20secondsWhiskStaphC.Perfringes30minutesBotulismParasitesNorovirusLiquidMeasuringCup2hoursColanderGreenLeafyVegetablesMixerOvenThermometerPoultryandEggsToxinsMicrowaveBakingSheetDryMeasurnigCupsAcidityCampylobacterFoodBakingSoda41-135* FGraterSalmonellaWetPaperTowelRubberScraper/SpatulaMeasuringSpoonsFoodThermometerMoistureVirusesDryOvenMittMicroorganismsTime andTemperatureSautePan

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