sanitizingvirustemporaryunitsairgapabrasivecleanersFIFOMethodcross-connectionHACCPtrainingneedbimetallicstemmedthermometerdelimersboilingpointmethodpHyeastimmunesystemPublicHealthService(PHS)HACCPPlanNSFInternationalfoodallergendegreasersporosityhealthinspectorspestcontroloperator(PCO)cleaningconcentrationhigh-riskpopulationssell-bydateshellstockidentificationtagdetergentsmicroorganismspooledeggsFATTOMcarriersfungisporebackflowmobileunitsCDCpartialcooking(parcooking)resiliencyfoodborneillnessoutbreakimpermeableonsettimewaterhardnessTCSfoodcriticalcontrolpoints(CCPs)keydropdeliverypotablepathogenscross-contactactivemanagerialcontrolfoodcodesintegratedpestmanagement(IPM)bacteriafecal-oralroutedatemarkingUS Dept.ofAgriculture(USDA)hairrestraintbacksiphonagecalibrationboosterheaterFood & DrugAdministrationtime-temperatureabuseALERTfoodborneillnessinspectionstampFDAFoodCodevacuumbreakerpesticidescovingflow offoodmoldfood safetymanagementsystemvarianceslackingoff-siteservicejaundiceimminenthealthhazardanaphylaxisbest-by-datetoxinsnonfood-contactsurfacesapprovedsupplierstemperaturedangerzoneready-to-eat (RTE)foodexpirationdateminimuminternaltemperaturereduced-oxygenpackaging(ROP) foodcross-contaminationicepointmethodhandantisepticsthermistors orthermocouplestime-temperatureindicatoraircurtainswateractivityuse-bydateparasitesanitizingvirustemporaryunitsairgapabrasivecleanersFIFOMethodcross-connectionHACCPtrainingneedbimetallicstemmedthermometerdelimersboilingpointmethodpHyeastimmunesystemPublicHealthService(PHS)HACCPPlanNSFInternationalfoodallergendegreasersporosityhealthinspectorspestcontroloperator(PCO)cleaningconcentrationhigh-riskpopulationssell-bydateshellstockidentificationtagdetergentsmicroorganismspooledeggsFATTOMcarriersfungisporebackflowmobileunitsCDCpartialcooking(parcooking)resiliencyfoodborneillnessoutbreakimpermeableonsettimewaterhardnessTCSfoodcriticalcontrolpoints(CCPs)keydropdeliverypotablepathogenscross-contactactivemanagerialcontrolfoodcodesintegratedpestmanagement(IPM)bacteriafecal-oralroutedatemarkingUS Dept.ofAgriculture(USDA)hairrestraintbacksiphonagecalibrationboosterheaterFood & DrugAdministrationtime-temperatureabuseALERTfoodborneillnessinspectionstampFDAFoodCodevacuumbreakerpesticidescovingflow offoodmoldfood safetymanagementsystemvarianceslackingoff-siteservicejaundiceimminenthealthhazardanaphylaxisbest-by-datetoxinsnonfood-contactsurfacesapprovedsupplierstemperaturedangerzoneready-to-eat (RTE)foodexpirationdateminimuminternaltemperaturereduced-oxygenpackaging(ROP) foodcross-contaminationicepointmethodhandantisepticsthermistors orthermocouplestime-temperatureindicatoraircurtainswateractivityuse-bydateparasite

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