US Dept.ofAgriculture(USDA)nonfood-contactsurfacespHTCSfoodpesticidesboilingpointmethodpartialcooking(parcooking)pathogensdatemarkingintegratedpestmanagement(IPM)high-riskpopulationsFIFOMethodthermistors orthermocouplesinspectionstamptime-temperatureindicatorcarrierstemporaryunitsapprovedsuppliersexpirationdatepotableHACCPminimuminternaltemperatureresiliencysporeshellstockidentificationtagicepointmethodsell-bydateonsettimeabrasivecleanersconcentrationcalibrationdelimersmobileunitsporosityNSFInternationalFDAFoodCodekeydropdeliverycriticalcontrolpoints(CCPs)wateractivityflow offoodimmunesystembest-by-datetemperaturedangerzoneimminenthealthhazardhealthinspectorsairgapHACCPPlancross-connectionfungihandantisepticsfood safetymanagementsystemjaundiceparasitetoxinsfoodborneillnessslackingvacuumbreakeryeastaircurtainsFATTOMtime-temperatureabusefoodallergenanaphylaxisoff-siteservicevariancemicroorganismsbackflowcross-contaminationCDCsanitizingpooledeggsALERTbacteriacleaningdegreaserscross-contactvirusboosterheaterbimetallicstemmedthermometeruse-bydatefoodcodesFood & DrugAdministrationactivemanagerialcontrolimpermeablebacksiphonagemoldfoodborneillnessoutbreakPublicHealthService(PHS)pestcontroloperator(PCO)fecal-oralroutetrainingneeddetergentshairrestraintcovingreduced-oxygenpackaging(ROP) foodready-to-eat (RTE)foodwaterhardnessUS Dept.ofAgriculture(USDA)nonfood-contactsurfacespHTCSfoodpesticidesboilingpointmethodpartialcooking(parcooking)pathogensdatemarkingintegratedpestmanagement(IPM)high-riskpopulationsFIFOMethodthermistors orthermocouplesinspectionstamptime-temperatureindicatorcarrierstemporaryunitsapprovedsuppliersexpirationdatepotableHACCPminimuminternaltemperatureresiliencysporeshellstockidentificationtagicepointmethodsell-bydateonsettimeabrasivecleanersconcentrationcalibrationdelimersmobileunitsporosityNSFInternationalFDAFoodCodekeydropdeliverycriticalcontrolpoints(CCPs)wateractivityflow offoodimmunesystembest-by-datetemperaturedangerzoneimminenthealthhazardhealthinspectorsairgapHACCPPlancross-connectionfungihandantisepticsfood safetymanagementsystemjaundiceparasitetoxinsfoodborneillnessslackingvacuumbreakeryeastaircurtainsFATTOMtime-temperatureabusefoodallergenanaphylaxisoff-siteservicevariancemicroorganismsbackflowcross-contaminationCDCsanitizingpooledeggsALERTbacteriacleaningdegreaserscross-contactvirusboosterheaterbimetallicstemmedthermometeruse-bydatefoodcodesFood & DrugAdministrationactivemanagerialcontrolimpermeablebacksiphonagemoldfoodborneillnessoutbreakPublicHealthService(PHS)pestcontroloperator(PCO)fecal-oralroutetrainingneeddetergentshairrestraintcovingreduced-oxygenpackaging(ROP) foodready-to-eat (RTE)foodwaterhardness

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