Time/TemperatureControl for SafetyFood (TCS / PHF)Time‑TemperatureAbuseTemperatureDangerZoneHazardFoodContactSurface (orEquipment /Utensils)HACCP(HazardAnalysis &Critical ControlPoints)SanitizingReduced‑OxygenPackaging (ROP)OutbreakFoodborneIllnessPPESporeToxinFungiContaminationReady‑to‑Eat(RTE) FoodVirusCross‑ContaminationParasiteCross‑Contact(AllergenTransfer)BacteriaPathogenCriticalControlPoint(CCP)ShelfLifeCleaningChefJacketTime/TemperatureControl for SafetyFood (TCS / PHF)Time‑TemperatureAbuseTemperatureDangerZoneHazardFoodContactSurface (orEquipment /Utensils)HACCP(HazardAnalysis &Critical ControlPoints)SanitizingReduced‑OxygenPackaging (ROP)OutbreakFoodborneIllnessPPESporeToxinFungiContaminationReady‑to‑Eat(RTE) FoodVirusCross‑ContaminationParasiteCross‑Contact(AllergenTransfer)BacteriaPathogenCriticalControlPoint(CCP)ShelfLifeCleaningChefJacket

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. Time/Temperature Control for Safety Food (TCS / PHF)
  2. Time‑Temperature Abuse
  3. Temperature Danger Zone
  4. Hazard
  5. Food Contact Surface (or Equipment / Utensils)
  6. HACCP (Hazard Analysis & Critical Control Points)
  7. Sanitizing
  8. Reduced‑Oxygen Packaging (ROP)
  9. Outbreak
  10. Foodborne Illness
  11. PPE
  12. Spore
  13. Toxin
  14. Fungi
  15. Contamination
  16. Ready‑to‑Eat (RTE) Food
  17. Virus
  18. Cross‑Contamination
  19. Parasite
  20. Cross‑Contact (Allergen Transfer)
  21. Bacteria
  22. Pathogen
  23. Critical Control Point (CCP)
  24. Shelf Life
  25. Cleaning
  26. Chef Jacket