BacteriaVirusCriticalControlPoint(CCP)FoodContactSurface (orEquipment /Utensils)ChefJacketHACCP(HazardAnalysis &Critical ControlPoints)FoodborneIllnessParasiteToxinTemperatureDangerZoneCross‑ContaminationShelfLifePathogenReady‑to‑Eat(RTE) FoodCleaningContaminationTime/TemperatureControl for SafetyFood (TCS / PHF)Reduced‑OxygenPackaging (ROP)Cross‑Contact(AllergenTransfer)HazardSporeSanitizingPPEFungiTime‑TemperatureAbuseOutbreakBacteriaVirusCriticalControlPoint(CCP)FoodContactSurface (orEquipment /Utensils)ChefJacketHACCP(HazardAnalysis &Critical ControlPoints)FoodborneIllnessParasiteToxinTemperatureDangerZoneCross‑ContaminationShelfLifePathogenReady‑to‑Eat(RTE) FoodCleaningContaminationTime/TemperatureControl for SafetyFood (TCS / PHF)Reduced‑OxygenPackaging (ROP)Cross‑Contact(AllergenTransfer)HazardSporeSanitizingPPEFungiTime‑TemperatureAbuseOutbreak

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