detergentsporositycross-contactHACCPFIFOMethodbacksiphonagewaterhardnessthermistors orthermocouplesbackflowtoxinspooledeggshealthinspectorsfecal-oralroutehandantisepticsimpermeableparasiteactivemanagerialcontrolready-to-eat (RTE)foodpesticidesdegreasersslackingbest-by-dateCDCNSFInternationalminimuminternaltemperatureexpirationdatemoldcleaningyeastFDAFoodCodehairrestraintcovingpathogensvarianceFATTOMfoodcodestrainingneedtemporaryunitsjaundicefoodallergenpestcontroloperator(PCO)icepointmethodintegratedpestmanagement(IPM)time-temperatureindicatordelimersboilingpointmethodimmunesystemkeydropdeliverybacteriawateractivityreduced-oxygenpackaging(ROP) foodtemperaturedangerzoneTCSfoodvirusconcentrationapprovedsupplierspHpartialcooking(parcooking)carriersuse-bydateALERTresiliencyfoodborneillnessoutbreakimminenthealthhazardsporeUS Dept.ofAgriculture(USDA)high-riskpopulationsfood safetymanagementsystemFood & DrugAdministrationHACCPPlanoff-siteserviceanaphylaxisbimetallicstemmedthermometercross-contaminationflow offoodonsettimeshellstockidentificationtagmobileunitsnonfood-contactsurfacesPublicHealthService(PHS)airgapcriticalcontrolpoints(CCPs)potablesell-bydatetime-temperatureabuseabrasivecleanersfungisanitizingaircurtainsinspectionstampboosterheatervacuumbreakerfoodborneillnessmicroorganismscross-connectioncalibrationdatemarkingdetergentsporositycross-contactHACCPFIFOMethodbacksiphonagewaterhardnessthermistors orthermocouplesbackflowtoxinspooledeggshealthinspectorsfecal-oralroutehandantisepticsimpermeableparasiteactivemanagerialcontrolready-to-eat (RTE)foodpesticidesdegreasersslackingbest-by-dateCDCNSFInternationalminimuminternaltemperatureexpirationdatemoldcleaningyeastFDAFoodCodehairrestraintcovingpathogensvarianceFATTOMfoodcodestrainingneedtemporaryunitsjaundicefoodallergenpestcontroloperator(PCO)icepointmethodintegratedpestmanagement(IPM)time-temperatureindicatordelimersboilingpointmethodimmunesystemkeydropdeliverybacteriawateractivityreduced-oxygenpackaging(ROP) foodtemperaturedangerzoneTCSfoodvirusconcentrationapprovedsupplierspHpartialcooking(parcooking)carriersuse-bydateALERTresiliencyfoodborneillnessoutbreakimminenthealthhazardsporeUS Dept.ofAgriculture(USDA)high-riskpopulationsfood safetymanagementsystemFood & DrugAdministrationHACCPPlanoff-siteserviceanaphylaxisbimetallicstemmedthermometercross-contaminationflow offoodonsettimeshellstockidentificationtagmobileunitsnonfood-contactsurfacesPublicHealthService(PHS)airgapcriticalcontrolpoints(CCPs)potablesell-bydatetime-temperatureabuseabrasivecleanersfungisanitizingaircurtainsinspectionstampboosterheatervacuumbreakerfoodborneillnessmicroorganismscross-connectioncalibrationdatemarking

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