145°FWhen toclean &sanitizeTime-TemperatureAbuseTestKitDishwasher165°FPestsThawingFoodsSafelyWhento washhandsBiologicalHazardsAirDry20secondsTemperatureDangerZoneCleaning&SanitizingWhen tochangeglovesFATTOMStore 4InchesAboveAnaphylaxisHaircovering135°FBig NineAllergensReheatingFoodsSafelyChemicalHazardsFourHoursEating&DrinkingPersonalHygieneThree-BaySinkStocking thehandwashingsinkCross-ContaminationRejectFoods155°FThermometerSoreThroatwith FeverSymptomsof AllergicReactionPhysicalHazardsStore 6InchesAbove110°FGarbageWoundon thehandTCSFoodsVomit &Diarrhea41°F-135°FNailpolishCoolingFoodsSafelyJewelry145°FWhen toclean &sanitizeTime-TemperatureAbuseTestKitDishwasher165°FPestsThawingFoodsSafelyWhento washhandsBiologicalHazardsAirDry20secondsTemperatureDangerZoneCleaning&SanitizingWhen tochangeglovesFATTOMStore 4InchesAboveAnaphylaxisHaircovering135°FBig NineAllergensReheatingFoodsSafelyChemicalHazardsFourHoursEating&DrinkingPersonalHygieneThree-BaySinkStocking thehandwashingsinkCross-ContaminationRejectFoods155°FThermometerSoreThroatwith FeverSymptomsof AllergicReactionPhysicalHazardsStore 6InchesAbove110°FGarbageWoundon thehandTCSFoodsVomit &Diarrhea41°F-135°FNailpolishCoolingFoodsSafelyJewelry

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