AirDry110°FSoreThroatwith Fever155°FCoolingFoodsSafelyDishwasherPersonalHygieneWhen tochangeglovesSymptomsof AllergicReactionHaircovering41°F-135°FNailpolishAnaphylaxisWoundon thehandWhento washhandsJewelry145°FReheatingFoodsSafelyWhen toclean &sanitizeTestKitPhysicalHazardsPestsCross-ContaminationTCSFoodsFourHoursCleaning&SanitizingEating&Drinking20secondsBiologicalHazards135°FThermometerThawingFoodsSafelyStore 4InchesAboveBig NineAllergensFATTOM165°FVomit &DiarrheaThree-BaySinkTemperatureDangerZoneTime-TemperatureAbuseRejectFoodsGarbageStore 6InchesAboveStocking thehandwashingsinkChemicalHazardsAirDry110°FSoreThroatwith Fever155°FCoolingFoodsSafelyDishwasherPersonalHygieneWhen tochangeglovesSymptomsof AllergicReactionHaircovering41°F-135°FNailpolishAnaphylaxisWoundon thehandWhento washhandsJewelry145°FReheatingFoodsSafelyWhen toclean &sanitizeTestKitPhysicalHazardsPestsCross-ContaminationTCSFoodsFourHoursCleaning&SanitizingEating&Drinking20secondsBiologicalHazards135°FThermometerThawingFoodsSafelyStore 4InchesAboveBig NineAllergensFATTOM165°FVomit &DiarrheaThree-BaySinkTemperatureDangerZoneTime-TemperatureAbuseRejectFoodsGarbageStore 6InchesAboveStocking thehandwashingsinkChemicalHazards

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