pathogensNSFInternationalfecal-oralroutetemperaturedangerzonevacuumbreakerfungibacksiphonagevariancedegreasersviruscross-connectioncleaningdatemarkingtime-temperatureabuseCDCflow offoodFATTOMpesticidesapprovedsuppliersparasitereduced-oxygenpackaging(ROP) foodtime-temperatureindicatordelimersboosterheaterTCSfoodcriticalcontrolpoints(CCPs)jaundicetoxinshealthinspectorsboilingpointmethodpestcontroloperator(PCO)imminenthealthhazardfoodcodesmobileunitsslackingALERTpotableuse-bydatenonfood-contactsurfacesactivemanagerialcontrolthermistors orthermocouplesfoodallergenmoldPublicHealthService(PHS)inspectionstampsell-bydatetemporaryunitscross-contaminationonsettimekeydropdeliveryporosityFDAFoodCodecalibrationoff-siteserviceabrasivecleanershairrestraintbest-by-datepHbackflowmicroorganismsresiliencybimetallicstemmedthermometerimpermeableFIFOMethodshellstockidentificationtagpartialcooking(parcooking)HACCPpooledeggscarrierswateractivityfood safetymanagementsystemminimuminternaltemperatureconcentrationhandantisepticswaterhardnessintegratedpestmanagement(IPM)covingsanitizingready-to-eat (RTE)foodsporebacteriadetergentsfoodborneillnessyeastanaphylaxisaircurtainsUS Dept.ofAgriculture(USDA)icepointmethodcross-contacthigh-riskpopulationsimmunesystemairgapfoodborneillnessoutbreakHACCPPlanexpirationdatetrainingneedFood & DrugAdministrationpathogensNSFInternationalfecal-oralroutetemperaturedangerzonevacuumbreakerfungibacksiphonagevariancedegreasersviruscross-connectioncleaningdatemarkingtime-temperatureabuseCDCflow offoodFATTOMpesticidesapprovedsuppliersparasitereduced-oxygenpackaging(ROP) foodtime-temperatureindicatordelimersboosterheaterTCSfoodcriticalcontrolpoints(CCPs)jaundicetoxinshealthinspectorsboilingpointmethodpestcontroloperator(PCO)imminenthealthhazardfoodcodesmobileunitsslackingALERTpotableuse-bydatenonfood-contactsurfacesactivemanagerialcontrolthermistors orthermocouplesfoodallergenmoldPublicHealthService(PHS)inspectionstampsell-bydatetemporaryunitscross-contaminationonsettimekeydropdeliveryporosityFDAFoodCodecalibrationoff-siteserviceabrasivecleanershairrestraintbest-by-datepHbackflowmicroorganismsresiliencybimetallicstemmedthermometerimpermeableFIFOMethodshellstockidentificationtagpartialcooking(parcooking)HACCPpooledeggscarrierswateractivityfood safetymanagementsystemminimuminternaltemperatureconcentrationhandantisepticswaterhardnessintegratedpestmanagement(IPM)covingsanitizingready-to-eat (RTE)foodsporebacteriadetergentsfoodborneillnessyeastanaphylaxisaircurtainsUS Dept.ofAgriculture(USDA)icepointmethodcross-contacthigh-riskpopulationsimmunesystemairgapfoodborneillnessoutbreakHACCPPlanexpirationdatetrainingneedFood & DrugAdministration

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