GarbageVomit &Diarrhea165°FChemicalHazardsThree-BaySinkPersonalHygieneStocking thehandwashingsinkDishwasherFATTOMSoreThroatwith Fever41°F-135°FTestKitNailpolishWhen tochangeglovesEating&DrinkingBig NineAllergensCoolingFoodsSafelyHaircoveringTCSFoodsStore 4InchesAboveSymptomsof AllergicReactionPestsJewelryFourHours145°FAirDryThermometerTime-TemperatureAbuseAnaphylaxisBiologicalHazardsWhen toclean &sanitizePhysicalHazardsRejectFoods20secondsCross-Contamination135°FThawingFoodsSafelyWhento washhands110°F155°FWoundon thehandStore 6InchesAboveReheatingFoodsSafelyCleaning&SanitizingTemperatureDangerZoneGarbageVomit &Diarrhea165°FChemicalHazardsThree-BaySinkPersonalHygieneStocking thehandwashingsinkDishwasherFATTOMSoreThroatwith Fever41°F-135°FTestKitNailpolishWhen tochangeglovesEating&DrinkingBig NineAllergensCoolingFoodsSafelyHaircoveringTCSFoodsStore 4InchesAboveSymptomsof AllergicReactionPestsJewelryFourHours145°FAirDryThermometerTime-TemperatureAbuseAnaphylaxisBiologicalHazardsWhen toclean &sanitizePhysicalHazardsRejectFoods20secondsCross-Contamination135°FThawingFoodsSafelyWhento washhands110°F155°FWoundon thehandStore 6InchesAboveReheatingFoodsSafelyCleaning&SanitizingTemperatureDangerZone

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