MoistureBeefSaucepanDairy, DeliMeats,MelonsWetPaperTowelMicroorganismsListeriaBakingSheetSautePanColanderBacteria2hoursRefrigerateBotulism30minutesDryMeasurnigCupsGraviesandCateredFoodsDryOvenMittParasitesE-ColiVirusesWhiskLiquidMeasuringCupGreenLeafyVegetablesTurnerFoodToxinsPeelerCampylobacterBakingSodaRubberScraper/SpatulaGraterFoodThermometerStaphNorovirusMeasuringSpoonsTime andTemperatureC.PerfringesSalmonellaOxygen20secondsPoultryandEggsMicrowaveMixerAcidity41-135* FCannedGoodsOvenThermometerMoistureBeefSaucepanDairy, DeliMeats,MelonsWetPaperTowelMicroorganismsListeriaBakingSheetSautePanColanderBacteria2hoursRefrigerateBotulism30minutesDryMeasurnigCupsGraviesandCateredFoodsDryOvenMittParasitesE-ColiVirusesWhiskLiquidMeasuringCupGreenLeafyVegetablesTurnerFoodToxinsPeelerCampylobacterBakingSodaRubberScraper/SpatulaGraterFoodThermometerStaphNorovirusMeasuringSpoonsTime andTemperatureC.PerfringesSalmonellaOxygen20secondsPoultryandEggsMicrowaveMixerAcidity41-135* FCannedGoodsOvenThermometer

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