Temperaturedanger zone Hazard(contaminant)MarinateBacteriaFoodborneillness ToxinAdvocacyConvectionoven FlowchartWalk-infreezerOn-the-jobtraining BarbecueParingknife MoldFront-of-the-house SanitaryAlkalineAlkalineFlowof food Chef’sknife BoilBack-of-the-house AcidWorkers’compensation Braisingpan Conventional(standard)oven TongsRoastPerformanceevaluationform CondimentColanderYeastAccompanimentcrosscontaminationDeepfry ReduceBasteFoodcost Horsd’oeuvres(orDERVS) Healthhazard ContaminationOSHAPuréeFoodwarmer Walk-inrefrigerator ProfitSteamtable Bakepan Customerservice SlicerRésuméBakecomplimentaryMicrowaveoven HACCPTemperaturedanger zone Hazard(contaminant)MarinateBacteriaFoodborneillness ToxinAdvocacyConvectionoven FlowchartWalk-infreezerOn-the-jobtraining BarbecueParingknife MoldFront-of-the-house SanitaryAlkalineAlkalineFlowof food Chef’sknife BoilBack-of-the-house AcidWorkers’compensation Braisingpan Conventional(standard)oven TongsRoastPerformanceevaluationform CondimentColanderYeastAccompanimentcrosscontaminationDeepfry ReduceBasteFoodcost Horsd’oeuvres(orDERVS) Healthhazard ContaminationOSHAPuréeFoodwarmer Walk-inrefrigerator ProfitSteamtable Bakepan Customerservice SlicerRésuméBakecomplimentaryMicrowaveoven HACCP

HSC team RUSsELl (bingo) - 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. Temperature danger zone
  2. Hazard (contaminant)
  3. Marinate
  4. Bacteria
  5. Foodborne illness
  6. Toxin
  7. Advocacy
  8. Convection oven
  9. Flowchart
  10. Walk-in freezer
  11. On-the-job training
  12. Barbecue
  13. Paring knife
  14. Mold
  15. Front-of-the-house
  16. Sanitary
  17. Alkaline
  18. Alkaline
  19. Flow of food
  20. Chef’s knife
  21. Boil
  22. Back-of-the-house
  23. Acid
  24. Workers’ compensation
  25. Braising pan
  26. Conventional (standard) oven
  27. Tongs
  28. Roast
  29. Performance evaluation form
  30. Condiment
  31. Colander
  32. Yeast
  33. Accompaniment
  34. cross contamination
  35. Deep fry
  36. Reduce
  37. Baste
  38. Food cost
  39. Hors d’oeuvres (or DERVS)
  40. Health hazard
  41. Contamination
  42. OSHA
  43. Purée
  44. Food warmer
  45. Walk-in refrigerator
  46. Profit
  47. Steam table
  48. Bake pan
  49. Customer service
  50. Slicer
  51. Résumé
  52. Bake
  53. complimentary
  54. Microwave oven
  55. HACCP