Saucepan30minutesWetPaperTowelStaphTime andTemperatureColanderRefrigerateBeefOvenThermometerGraterFoodThermometer41-135* FDairy, DeliMeats,MelonsSalmonellaVirusesMicroorganismsBakingSodaRubberScraper/SpatulaSautePan2hoursOxygenMicrowaveParasitesAcidityGraviesandCateredFoodsPoultryandEggsMixerPeelerC.Perfringes20secondsNorovirusLiquidMeasuringCupMeasuringSpoonsE-ColiFoodGreenLeafyVegetablesTurnerToxinsWhiskDryOvenMittCannedGoodsBakingSheetDryMeasurnigCupsBacteriaBotulismMoistureListeriaCampylobacterSaucepan30minutesWetPaperTowelStaphTime andTemperatureColanderRefrigerateBeefOvenThermometerGraterFoodThermometer41-135* FDairy, DeliMeats,MelonsSalmonellaVirusesMicroorganismsBakingSodaRubberScraper/SpatulaSautePan2hoursOxygenMicrowaveParasitesAcidityGraviesandCateredFoodsPoultryandEggsMixerPeelerC.Perfringes20secondsNorovirusLiquidMeasuringCupMeasuringSpoonsE-ColiFoodGreenLeafyVegetablesTurnerToxinsWhiskDryOvenMittCannedGoodsBakingSheetDryMeasurnigCupsBacteriaBotulismMoistureListeriaCampylobacter

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