shellstockidentificationtagpesticidesconcentrationnonfood-contactsurfacesfoodallergenwaterhardnessvacuumbreakerUS Dept.ofAgriculture(USDA)FDAFoodCodefoodborneillnessoutbreakHACCPflow offoodboosterheatermobileunitstoxinsimpermeableresiliencypartialcooking(parcooking)detergentsdatemarkingdegreasersimmunesystemyeastpHbacteriavirusthermistors orthermocouplestime-temperatureabusehandantisepticsdelimersporositybacksiphonageoff-siteservicecalibrationhealthinspectorsimminenthealthhazardmoldparasiteALERTvarianceHACCPPlanonsettimeready-to-eat (RTE)foodtemporaryunitsTCSfoodcovingkeydropdeliveryFood & DrugAdministrationfood safetymanagementsystemsanitizingpooledeggsslackingintegratedpestmanagement(IPM)pestcontroloperator(PCO)CDCNSFInternationalapprovedsuppliersicepointmethodFIFOMethodfoodcodestemperaturedangerzonecross-contaminationsporetime-temperatureindicatorFATTOMreduced-oxygenpackaging(ROP) foodfoodborneillnessfecal-oralrouteairgapanaphylaxisbimetallicstemmedthermometerhigh-riskpopulationscross-connectionexpirationdatecriticalcontrolpoints(CCPs)backflowhairrestraintsell-bydatepathogensbest-by-datecleaningactivemanagerialcontroltrainingneedinspectionstampwateractivitymicroorganismsfungiboilingpointmethodpotableuse-bydatecross-contactabrasivecleanersjaundicecarriersaircurtainsPublicHealthService(PHS)minimuminternaltemperatureshellstockidentificationtagpesticidesconcentrationnonfood-contactsurfacesfoodallergenwaterhardnessvacuumbreakerUS Dept.ofAgriculture(USDA)FDAFoodCodefoodborneillnessoutbreakHACCPflow offoodboosterheatermobileunitstoxinsimpermeableresiliencypartialcooking(parcooking)detergentsdatemarkingdegreasersimmunesystemyeastpHbacteriavirusthermistors orthermocouplestime-temperatureabusehandantisepticsdelimersporositybacksiphonageoff-siteservicecalibrationhealthinspectorsimminenthealthhazardmoldparasiteALERTvarianceHACCPPlanonsettimeready-to-eat (RTE)foodtemporaryunitsTCSfoodcovingkeydropdeliveryFood & DrugAdministrationfood safetymanagementsystemsanitizingpooledeggsslackingintegratedpestmanagement(IPM)pestcontroloperator(PCO)CDCNSFInternationalapprovedsuppliersicepointmethodFIFOMethodfoodcodestemperaturedangerzonecross-contaminationsporetime-temperatureindicatorFATTOMreduced-oxygenpackaging(ROP) foodfoodborneillnessfecal-oralrouteairgapanaphylaxisbimetallicstemmedthermometerhigh-riskpopulationscross-connectionexpirationdatecriticalcontrolpoints(CCPs)backflowhairrestraintsell-bydatepathogensbest-by-datecleaningactivemanagerialcontroltrainingneedinspectionstampwateractivitymicroorganismsfungiboilingpointmethodpotableuse-bydatecross-contactabrasivecleanersjaundicecarriersaircurtainsPublicHealthService(PHS)minimuminternaltemperature

Untitled 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. shellstock identification tag
  2. pesticides
  3. concentration
  4. nonfood-contact surfaces
  5. food allergen
  6. water hardness
  7. vacuum breaker
  8. US Dept. of Agriculture (USDA)
  9. FDA Food Code
  10. foodborne illness outbreak
  11. HACCP
  12. flow of food
  13. booster heater
  14. mobile units
  15. toxins
  16. impermeable
  17. resiliency
  18. partial cooking (par cooking)
  19. detergents
  20. date marking
  21. degreasers
  22. immune system
  23. yeast
  24. pH
  25. bacteria
  26. virus
  27. thermistors or thermocouples
  28. time-temperature abuse
  29. hand antiseptics
  30. delimers
  31. porosity
  32. backsiphonage
  33. off-site service
  34. calibration
  35. health inspectors
  36. imminent health hazard
  37. mold
  38. parasite
  39. ALERT
  40. variance
  41. HACCP Plan
  42. onset time
  43. ready-to-eat (RTE) food
  44. temporary units
  45. TCS food
  46. coving
  47. key drop delivery
  48. Food & Drug Administration
  49. food safety management system
  50. sanitizing
  51. pooled eggs
  52. slacking
  53. integrated pest management (IPM)
  54. pest control operator (PCO)
  55. CDC
  56. NSF International
  57. approved suppliers
  58. ice point method
  59. FIFO Method
  60. food codes
  61. temperature danger zone
  62. cross-contamination
  63. spore
  64. time-temperature indicator
  65. FAT TOM
  66. reduced-oxygen packaging (ROP) food
  67. foodborne illness
  68. fecal-oral route
  69. air gap
  70. anaphylaxis
  71. bimetallic stemmed thermometer
  72. high-risk populations
  73. cross-connection
  74. expiration date
  75. critical control points (CCPs)
  76. backflow
  77. hair restraint
  78. sell-by date
  79. pathogens
  80. best-by-date
  81. cleaning
  82. active managerial control
  83. training need
  84. inspection stamp
  85. water activity
  86. microorganisms
  87. fungi
  88. boiling point method
  89. potable
  90. use-by date
  91. cross-contact
  92. abrasive cleaners
  93. jaundice
  94. carriers
  95. air curtains
  96. Public Health Service (PHS)
  97. minimum internal temperature