20seconds135°FJewelryRejectFoods165°FWhento washhandsFourHoursCross-ContaminationChemicalHazardsWoundon thehandStore 6InchesAboveAnaphylaxisTestKitVomit &DiarrheaWhen tochangeglovesDishwasherBig NineAllergensStocking thehandwashingsinkFATTOMPersonalHygieneHaircoveringCleaning&SanitizingTime-TemperatureAbuseThawingFoodsSafelyStore 4InchesAboveAirDryCoolingFoodsSafelyPhysicalHazards110°FTCSFoodsThermometer155°FTemperatureDangerZoneNailpolishThree-BaySinkBiologicalHazardsReheatingFoodsSafely41°F-135°FEating&DrinkingSoreThroatwith FeverWhen toclean &sanitizePestsSymptomsof AllergicReaction145°FGarbage20seconds135°FJewelryRejectFoods165°FWhento washhandsFourHoursCross-ContaminationChemicalHazardsWoundon thehandStore 6InchesAboveAnaphylaxisTestKitVomit &DiarrheaWhen tochangeglovesDishwasherBig NineAllergensStocking thehandwashingsinkFATTOMPersonalHygieneHaircoveringCleaning&SanitizingTime-TemperatureAbuseThawingFoodsSafelyStore 4InchesAboveAirDryCoolingFoodsSafelyPhysicalHazards110°FTCSFoodsThermometer155°FTemperatureDangerZoneNailpolishThree-BaySinkBiologicalHazardsReheatingFoodsSafely41°F-135°FEating&DrinkingSoreThroatwith FeverWhen toclean &sanitizePestsSymptomsof AllergicReaction145°FGarbage

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