SoreThroatwith FeverTime-TemperatureAbuseChemicalHazardsPestsWoundon thehandEating&DrinkingCross-ContaminationThawingFoodsSafelyThermometerPhysicalHazardsAirDryWhen toclean &sanitizeNailpolishWhen tochangeglovesSymptomsof AllergicReactionRejectFoodsCoolingFoodsSafely165°FStore 6InchesAbove135°FStore 4InchesAboveBiologicalHazardsPersonalHygieneTemperatureDangerZoneHaircovering20seconds110°FCleaning&SanitizingJewelryThree-BaySinkTestKitFATTOMReheatingFoodsSafelyGarbage41°F-135°FAnaphylaxis155°FVomit &DiarrheaDishwasherWhento washhandsStocking thehandwashingsinkTCSFoodsBig NineAllergensFourHours145°FSoreThroatwith FeverTime-TemperatureAbuseChemicalHazardsPestsWoundon thehandEating&DrinkingCross-ContaminationThawingFoodsSafelyThermometerPhysicalHazardsAirDryWhen toclean &sanitizeNailpolishWhen tochangeglovesSymptomsof AllergicReactionRejectFoodsCoolingFoodsSafely165°FStore 6InchesAbove135°FStore 4InchesAboveBiologicalHazardsPersonalHygieneTemperatureDangerZoneHaircovering20seconds110°FCleaning&SanitizingJewelryThree-BaySinkTestKitFATTOMReheatingFoodsSafelyGarbage41°F-135°FAnaphylaxis155°FVomit &DiarrheaDishwasherWhento washhandsStocking thehandwashingsinkTCSFoodsBig NineAllergensFourHours145°F

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. Sore Throat with Fever
  2. Time-Temperature Abuse
  3. Chemical Hazards
  4. Pests
  5. Wound on the hand
  6. Eating & Drinking
  7. Cross-Contamination
  8. Thawing Foods Safely
  9. Thermometer
  10. Physical Hazards
  11. Air Dry
  12. When to clean & sanitize
  13. Nail polish
  14. When to change gloves
  15. Symptoms of Allergic Reaction
  16. Reject Foods
  17. Cooling Foods Safely
  18. 165°F
  19. Store 6 Inches Above
  20. 135°F
  21. Store 4 Inches Above
  22. Biological Hazards
  23. Personal Hygiene
  24. Temperature Danger Zone
  25. Hair covering
  26. 20 seconds
  27. 110°F
  28. Cleaning & Sanitizing
  29. Jewelry
  30. Three-Bay Sink
  31. Test Kit
  32. FATTOM
  33. Reheating Foods Safely
  34. Garbage
  35. 41°F-135°F
  36. Anaphylaxis
  37. 155°F
  38. Vomit & Diarrhea
  39. Dishwasher
  40. When to wash hands
  41. Stocking the handwashing sink
  42. TCS Foods
  43. Big Nine Allergens
  44. Four Hours
  45. 145°F