BacteriaCannedGoodsRefrigerateTurnerMeasuringSpoonsViruses2hoursBakingSheetMicroorganismsE-ColiPeelerOvenThermometerDairy, DeliMeats,MelonsMicrowaveColanderBeefAcidityMixerSalmonellaOxygenDryMeasurnigCupsC.PerfringesRubberScraper/SpatulaMoistureGraterWetPaperTowelToxinsListeriaNorovirusLiquidMeasuringCup20secondsSaucepanFoodThermometerGreenLeafyVegetablesPoultryandEggs30minutesGraviesandCateredFoodsWhiskTime andTemperature41-135* FSautePanParasitesStaphBakingSodaDryOvenMittBotulismCampylobacterFoodBacteriaCannedGoodsRefrigerateTurnerMeasuringSpoonsViruses2hoursBakingSheetMicroorganismsE-ColiPeelerOvenThermometerDairy, DeliMeats,MelonsMicrowaveColanderBeefAcidityMixerSalmonellaOxygenDryMeasurnigCupsC.PerfringesRubberScraper/SpatulaMoistureGraterWetPaperTowelToxinsListeriaNorovirusLiquidMeasuringCup20secondsSaucepanFoodThermometerGreenLeafyVegetablesPoultryandEggs30minutesGraviesandCateredFoodsWhiskTime andTemperature41-135* FSautePanParasitesStaphBakingSodaDryOvenMittBotulismCampylobacterFood

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