FourHoursEating&DrinkingNailpolishChemicalHazardsWoundon thehandSoreThroatwith FeverWhento washhandsAirDryCleaning&SanitizingStore 4InchesAboveStocking thehandwashingsinkDishwasher110°FVomit &DiarrheaThawingFoodsSafelyThree-BaySinkTime-TemperatureAbuse20secondsThermometerSymptomsof AllergicReactionBig NineAllergensCoolingFoodsSafely135°FReheatingFoodsSafelyAnaphylaxisJewelryRejectFoodsTemperatureDangerZoneGarbage41°F-135°FPestsBiologicalHazards145°FTestKitCross-ContaminationFATTOMPhysicalHazardsPersonalHygieneHaircoveringTCSFoodsWhen toclean &sanitizeStore 6InchesAbove165°FWhen tochangegloves155°FFourHoursEating&DrinkingNailpolishChemicalHazardsWoundon thehandSoreThroatwith FeverWhento washhandsAirDryCleaning&SanitizingStore 4InchesAboveStocking thehandwashingsinkDishwasher110°FVomit &DiarrheaThawingFoodsSafelyThree-BaySinkTime-TemperatureAbuse20secondsThermometerSymptomsof AllergicReactionBig NineAllergensCoolingFoodsSafely135°FReheatingFoodsSafelyAnaphylaxisJewelryRejectFoodsTemperatureDangerZoneGarbage41°F-135°FPestsBiologicalHazards145°FTestKitCross-ContaminationFATTOMPhysicalHazardsPersonalHygieneHaircoveringTCSFoodsWhen toclean &sanitizeStore 6InchesAbove165°FWhen tochangegloves155°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. Four Hours
  2. Eating & Drinking
  3. Nail polish
  4. Chemical Hazards
  5. Wound on the hand
  6. Sore Throat with Fever
  7. When to wash hands
  8. Air Dry
  9. Cleaning & Sanitizing
  10. Store 4 Inches Above
  11. Stocking the handwashing sink
  12. Dishwasher
  13. 110°F
  14. Vomit & Diarrhea
  15. Thawing Foods Safely
  16. Three-Bay Sink
  17. Time-Temperature Abuse
  18. 20 seconds
  19. Thermometer
  20. Symptoms of Allergic Reaction
  21. Big Nine Allergens
  22. Cooling Foods Safely
  23. 135°F
  24. Reheating Foods Safely
  25. Anaphylaxis
  26. Jewelry
  27. Reject Foods
  28. Temperature Danger Zone
  29. Garbage
  30. 41°F-135°F
  31. Pests
  32. Biological Hazards
  33. 145°F
  34. Test Kit
  35. Cross-Contamination
  36. FATTOM
  37. Physical Hazards
  38. Personal Hygiene
  39. Hair covering
  40. TCS Foods
  41. When to clean & sanitize
  42. Store 6 Inches Above
  43. 165°F
  44. When to change gloves
  45. 155°F