30minutesColanderMicroorganismsRefrigerateAcidityRubberScraper/SpatulaTurnerBotulismWetPaperTowelParasitesCannedGoodsBakingSodaBacteriaSalmonellaStaphDryMeasurnigCupsMeasuringSpoonsMixerPoultryandEggsListeriaGraviesandCateredFoods2hoursMicrowaveGreenLeafyVegetablesSaucepanBakingSheet20secondsVirusesBeefGraterC.PerfringesDryOvenMittPeelerTime andTemperatureFoodThermometerLiquidMeasuringCupFoodSautePanNorovirusWhiskOxygenOvenThermometer41-135* FDairy, DeliMeats,MelonsMoistureE-ColiToxinsCampylobacter30minutesColanderMicroorganismsRefrigerateAcidityRubberScraper/SpatulaTurnerBotulismWetPaperTowelParasitesCannedGoodsBakingSodaBacteriaSalmonellaStaphDryMeasurnigCupsMeasuringSpoonsMixerPoultryandEggsListeriaGraviesandCateredFoods2hoursMicrowaveGreenLeafyVegetablesSaucepanBakingSheet20secondsVirusesBeefGraterC.PerfringesDryOvenMittPeelerTime andTemperatureFoodThermometerLiquidMeasuringCupFoodSautePanNorovirusWhiskOxygenOvenThermometer41-135* FDairy, DeliMeats,MelonsMoistureE-ColiToxinsCampylobacter

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