HighRisk135degrees120DegreesAcidityDangerZone135degreesFood SafetyManagementPasteurizingjuice on siteNSFActiveManagerialControl180degrees165degreesstainlesssteelDimpleicewaterbathInfraredSoy145degreesTwoHoursConductHazardAnalysisExcludeSalmonellatyphi100DegreesIcePointConsumerAdvisoryCDCCuringFoodsRestrictSixHoursplastic110degreesCorrectiveActionWheatSalmonellaVariance171degreesROP155degreesFourHoursSixFDAFIFOHighRisk135degrees120DegreesAcidityDangerZone135degreesFood SafetyManagementPasteurizingjuice on siteNSFActiveManagerialControl180degrees165degreesstainlesssteelDimpleicewaterbathInfraredSoy145degreesTwoHoursConductHazardAnalysisExcludeSalmonellatyphi100DegreesIcePointConsumerAdvisoryCDCCuringFoodsRestrictSixHoursplastic110degreesCorrectiveActionWheatSalmonellaVariance171degreesROP155degreesFourHoursSixFDAFIFO

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