CoolingFoodsSafelyAirDryChemicalHazards135°FBig NineAllergensStocking thehandwashingsinkWhen tochangeglovesTCSFoodsHaircoveringRejectFoods155°FEating&DrinkingStore 6InchesAbove41°F-135°FTestKitWhen toclean &sanitize145°FNailpolishPestsThermometerWoundon thehandFourHoursJewelryTemperatureDangerZonePersonalHygieneWhento washhandsThawingFoodsSafelyBiologicalHazardsAnaphylaxisSoreThroatwith FeverStore 4InchesAboveTime-TemperatureAbuseCleaning&SanitizingPhysicalHazardsFATTOMCross-ContaminationThree-BaySinkSymptomsof AllergicReactionGarbageDishwasher20secondsVomit &Diarrhea110°FReheatingFoodsSafely165°FCoolingFoodsSafelyAirDryChemicalHazards135°FBig NineAllergensStocking thehandwashingsinkWhen tochangeglovesTCSFoodsHaircoveringRejectFoods155°FEating&DrinkingStore 6InchesAbove41°F-135°FTestKitWhen toclean &sanitize145°FNailpolishPestsThermometerWoundon thehandFourHoursJewelryTemperatureDangerZonePersonalHygieneWhento washhandsThawingFoodsSafelyBiologicalHazardsAnaphylaxisSoreThroatwith FeverStore 4InchesAboveTime-TemperatureAbuseCleaning&SanitizingPhysicalHazardsFATTOMCross-ContaminationThree-BaySinkSymptomsof AllergicReactionGarbageDishwasher20secondsVomit &Diarrhea110°FReheatingFoodsSafely165°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. Cooling Foods Safely
  2. Air Dry
  3. Chemical Hazards
  4. 135°F
  5. Big Nine Allergens
  6. Stocking the handwashing sink
  7. When to change gloves
  8. TCS Foods
  9. Hair covering
  10. Reject Foods
  11. 155°F
  12. Eating & Drinking
  13. Store 6 Inches Above
  14. 41°F-135°F
  15. Test Kit
  16. When to clean & sanitize
  17. 145°F
  18. Nail polish
  19. Pests
  20. Thermometer
  21. Wound on the hand
  22. Four Hours
  23. Jewelry
  24. Temperature Danger Zone
  25. Personal Hygiene
  26. When to wash hands
  27. Thawing Foods Safely
  28. Biological Hazards
  29. Anaphylaxis
  30. Sore Throat with Fever
  31. Store 4 Inches Above
  32. Time-Temperature Abuse
  33. Cleaning & Sanitizing
  34. Physical Hazards
  35. FATTOM
  36. Cross-Contamination
  37. Three-Bay Sink
  38. Symptoms of Allergic Reaction
  39. Garbage
  40. Dishwasher
  41. 20 seconds
  42. Vomit & Diarrhea
  43. 110°F
  44. Reheating Foods Safely
  45. 165°F