sensing area 180 degrees 100 degrees Exclude OSHA away from walls Copper ROP Shellfish Critical Control Point Clostridium Perfringens Parasites Cross Contamination dimple CDC Refrigeration 41 or under USDA Thaw Law Toxic Metal Poisoning Wheezing Sanitizing Yeast Chemical 155 degrees 45 degrees 145 degrees Potable TTI Restrict Moldy Tree Nuts 70 degrees Critical Limit Listeria HACCP 220 degrees FDA Apply Soap Salmonella 212 degrees Pathogens 125 degrees USDA ARS Food Safety Management System Poor Hygiene Shellstock ID Tags sensing area 180 degrees 100 degrees Exclude OSHA away from walls Copper ROP Shellfish Critical Control Point Clostridium Perfringens Parasites Cross Contamination dimple CDC Refrigeration 41 or under USDA Thaw Law Toxic Metal Poisoning Wheezing Sanitizing Yeast Chemical 155 degrees 45 degrees 145 degrees Potable TTI Restrict Moldy Tree Nuts 70 degrees Critical Limit Listeria HACCP 220 degrees FDA Apply Soap Salmonella 212 degrees Pathogens 125 degrees USDA ARS Food Safety Management System Poor Hygiene Shellstock ID Tags
(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.
sensing area
180 degrees
100 degrees
Exclude
OSHA
away from walls
Copper
ROP
Shellfish
Critical Control Point
Clostridium Perfringens
Parasites
Cross Contamination
dimple
CDC
Refrigeration 41 or under
USDA
Thaw Law
Toxic Metal Poisoning
Wheezing
Sanitizing
Yeast
Chemical
155 degrees
45 degrees
145 degrees
Potable
TTI
Restrict
Moldy
Tree Nuts
70 degrees
Critical Limit
Listeria
HACCP
220 degrees
FDA
Apply Soap
Salmonella
212 degrees
Pathogens
125 degrees
USDA
ARS
Food Safety Management System
Poor Hygiene
Shellstock ID Tags