reduced-oxygenpackaging(ROP) foodbackflowmicroorganismspartialcooking(parcooking)bimetallicstemmedthermometeryeastbacteriashellstockidentificationtagALERTminimuminternaltemperatureflow offoodvarianceNSFInternationalFATTOMpesticidesdatemarkingmoldporositycalibrationabrasivecleanersintegratedpestmanagement(IPM)inspectionstampready-to-eat (RTE)foodtrainingneedfecal-oralroutefoodcodesfoodborneillnesskeydropdeliveryslackingviruscarriersfungioff-siteserviceimpermeablePublicHealthService(PHS)concentrationairgapuse-bydatetime-temperatureindicatortime-temperatureabuseimmunesystempooledeggsboilingpointmethodapprovedsuppliersparasitepathogensdetergentsthermistors orthermocouplestoxinsUS Dept.ofAgriculture(USDA)anaphylaxisfoodallergentemporaryunitsboosterheaterFDAFoodCodedelimersvacuumbreakerresiliencysell-bydateTCSfoodbacksiphonagetemperaturedangerzonecleaninghairrestraintactivemanagerialcontrolFood & DrugAdministrationcovingcross-connectionwateractivityhandantisepticspotablejaundicebest-by-dateicepointmethodCDCpHonsettimeHACCPwaterhardnesssporemobileunitshealthinspectorsfood safetymanagementsystemHACCPPlanfoodborneillnessoutbreakpestcontroloperator(PCO)high-riskpopulationsimminenthealthhazardFIFOMethodcross-contactnonfood-contactsurfacescriticalcontrolpoints(CCPs)sanitizingdegreasersaircurtainscross-contaminationexpirationdatereduced-oxygenpackaging(ROP) foodbackflowmicroorganismspartialcooking(parcooking)bimetallicstemmedthermometeryeastbacteriashellstockidentificationtagALERTminimuminternaltemperatureflow offoodvarianceNSFInternationalFATTOMpesticidesdatemarkingmoldporositycalibrationabrasivecleanersintegratedpestmanagement(IPM)inspectionstampready-to-eat (RTE)foodtrainingneedfecal-oralroutefoodcodesfoodborneillnesskeydropdeliveryslackingviruscarriersfungioff-siteserviceimpermeablePublicHealthService(PHS)concentrationairgapuse-bydatetime-temperatureindicatortime-temperatureabuseimmunesystempooledeggsboilingpointmethodapprovedsuppliersparasitepathogensdetergentsthermistors orthermocouplestoxinsUS Dept.ofAgriculture(USDA)anaphylaxisfoodallergentemporaryunitsboosterheaterFDAFoodCodedelimersvacuumbreakerresiliencysell-bydateTCSfoodbacksiphonagetemperaturedangerzonecleaninghairrestraintactivemanagerialcontrolFood & DrugAdministrationcovingcross-connectionwateractivityhandantisepticspotablejaundicebest-by-dateicepointmethodCDCpHonsettimeHACCPwaterhardnesssporemobileunitshealthinspectorsfood safetymanagementsystemHACCPPlanfoodborneillnessoutbreakpestcontroloperator(PCO)high-riskpopulationsimminenthealthhazardFIFOMethodcross-contactnonfood-contactsurfacescriticalcontrolpoints(CCPs)sanitizingdegreasersaircurtainscross-contaminationexpirationdate

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