CDC135degreesRestrict180degreesInfraredConsumerAdvisory145degreesicewaterbathActiveManagerialControl165degreesIcePointTwoHoursVariance110degrees135degreesDimpleFIFOAcidityDangerZone100DegreesFourHours171degreesSoystainlesssteelHighRiskSixWheat155degreesCuringFoodsConductHazardAnalysisSalmonellatyphi120DegreesPasteurizingjuice on siteNSFSalmonellaplasticROPFDACorrectiveActionSixHoursExcludeFood SafetyManagementCDC135degreesRestrict180degreesInfraredConsumerAdvisory145degreesicewaterbathActiveManagerialControl165degreesIcePointTwoHoursVariance110degrees135degreesDimpleFIFOAcidityDangerZone100DegreesFourHours171degreesSoystainlesssteelHighRiskSixWheat155degreesCuringFoodsConductHazardAnalysisSalmonellatyphi120DegreesPasteurizingjuice on siteNSFSalmonellaplasticROPFDACorrectiveActionSixHoursExcludeFood SafetyManagement

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