FDACorrectiveAction155degreesicewaterbath171degreesROPCuringFoodsCDCExcludeIcePointDimple100DegreesSalmonellatyphiSix135degreesFIFOConductHazardAnalysis120DegreesVarianceTwoHours135degreesRestrictFood SafetyManagementActiveManagerialControl110degreesSoy165degreesWheatNSFPasteurizingjuice on site180degreesConsumerAdvisorySixHoursAcidityDangerZoneInfrared145degreesplasticSalmonellaFourHoursstainlesssteelHighRiskFDACorrectiveAction155degreesicewaterbath171degreesROPCuringFoodsCDCExcludeIcePointDimple100DegreesSalmonellatyphiSix135degreesFIFOConductHazardAnalysis120DegreesVarianceTwoHours135degreesRestrictFood SafetyManagementActiveManagerialControl110degreesSoy165degreesWheatNSFPasteurizingjuice on site180degreesConsumerAdvisorySixHoursAcidityDangerZoneInfrared145degreesplasticSalmonellaFourHoursstainlesssteelHighRisk

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