VarianceSalmonellaActiveManagerialControlFDAFIFONSF110degreesCuringFoodsSalmonellatyphi135degrees180degreesCDCConsumerAdvisory145degrees135degreesFood SafetyManagementSixConductHazardAnalysisAcidityDangerZoneRestricticewaterbathWheatCorrectiveAction171degreesIcePoint155degreesExcludeInfraredDimplePasteurizingjuice on site120Degrees165degreesROPTwoHoursstainlesssteelHighRiskplasticSixHours100DegreesFourHoursSoyVarianceSalmonellaActiveManagerialControlFDAFIFONSF110degreesCuringFoodsSalmonellatyphi135degrees180degreesCDCConsumerAdvisory145degrees135degreesFood SafetyManagementSixConductHazardAnalysisAcidityDangerZoneRestricticewaterbathWheatCorrectiveAction171degreesIcePoint155degreesExcludeInfraredDimplePasteurizingjuice on site120Degrees165degreesROPTwoHoursstainlesssteelHighRiskplasticSixHours100DegreesFourHoursSoy

Servsafe 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. Variance
  2. Salmonella
  3. Active Managerial Control
  4. FDA
  5. FIFO
  6. NSF
  7. 110 degrees
  8. Curing Foods
  9. Salmonella typhi
  10. 135 degrees
  11. 180 degrees
  12. CDC
  13. Consumer Advisory
  14. 145 degrees
  15. 135 degrees
  16. Food Safety Management
  17. Six
  18. Conduct Hazard Analysis
  19. Acidity Danger Zone
  20. Restrict
  21. ice water bath
  22. Wheat
  23. Corrective Action
  24. 171 degrees
  25. Ice Point
  26. 155 degrees
  27. Exclude
  28. Infrared
  29. Dimple
  30. Pasteurizing juice on site
  31. 120 Degrees
  32. 165 degrees
  33. ROP
  34. Two Hours
  35. stainless steel
  36. High Risk
  37. plastic
  38. Six Hours
  39. 100 Degrees
  40. Four Hours
  41. Soy