Food andDrugAdministration PotentialHazardsto FoodSafetyCalibrationNutCalibratingPathogensFood-borneIllnessTCSFoodIntegratedPestManagementProgramActiveManagerialControlAcidity FoodAllergyApprovedReputableSupplierReady-to-eatfoodMaterialSafety DataSheets(MSDS)First inFirst OutFIFOFree!PestControlOperatorBacilluscereusFoodContactSurfacePhysicalHazardVibrioCross-ContaminationToxicMetalsTemperatureDangerZoneChemicalHazardTime-TemperatureAbuseInfraredThermometersThermocoupleThermosisters BacteriaConditionsPathogensGrowBimetallicStemmedThermometerCross-ContactVirusHigh RiskPopulationsTypes ofPathogensFive mostcommonriskfactorsFood andDrugAdministration PotentialHazardsto FoodSafetyCalibrationNutCalibratingPathogensFood-borneIllnessTCSFoodIntegratedPestManagementProgramActiveManagerialControlAcidity FoodAllergyApprovedReputableSupplierReady-to-eatfoodMaterialSafety DataSheets(MSDS)First inFirst OutFIFOFree!PestControlOperatorBacilluscereusFoodContactSurfacePhysicalHazardVibrioCross-ContaminationToxicMetalsTemperatureDangerZoneChemicalHazardTime-TemperatureAbuseInfraredThermometersThermocoupleThermosisters BacteriaConditionsPathogensGrowBimetallicStemmedThermometerCross-ContactVirusHigh RiskPopulationsTypes ofPathogensFive mostcommonriskfactors

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. Food and Drug Administration
  2. Potential Hazards to Food Safety
  3. Calibration Nut
  4. Calibrating
  5. Pathogens
  6. Food-borne Illness
  7. TCS Food
  8. Integrated Pest Management Program
  9. Active Managerial Control
  10. Acidity
  11. Food Allergy
  12. Approved Reputable Supplier
  13. Ready-to-eat food
  14. Material Safety Data Sheets (MSDS)
  15. First in First Out FIFO
  16. Free!
  17. Pest Control Operator
  18. Bacillus cereus
  19. Food Contact Surface
  20. Physical Hazard
  21. Vibrio
  22. Cross-Contamination
  23. Toxic Metals
  24. Temperature Danger Zone
  25. Chemical Hazard
  26. Time-Temperature Abuse
  27. Infrared Thermometers
  28. Thermocouple Thermosisters
  29. Bacteria
  30. Conditions Pathogens Grow
  31. Bimetallic Stemmed Thermometer
  32. Cross-Contact
  33. Virus
  34. High Risk Populations
  35. Types of Pathogens
  36. Five most common risk factors