Food SafetyManagementCDCRestrictTwoHoursPasteurizingjuice on siteFIFOstainlesssteelInfraredActiveManagerialControl180degreesROP100DegreesplasticSoySixHours135degrees155degrees171degrees120DegreesIcePointFourHours110degreesConsumerAdvisoryNSF135degreesCuringFoodsConductHazardAnalysisDimpleVariance145degreesHighRiskAcidityDangerZoneSixWheaticewaterbathSalmonellatyphiFDA165degreesExcludeSalmonellaCorrectiveActionFood SafetyManagementCDCRestrictTwoHoursPasteurizingjuice on siteFIFOstainlesssteelInfraredActiveManagerialControl180degreesROP100DegreesplasticSoySixHours135degrees155degrees171degrees120DegreesIcePointFourHours110degreesConsumerAdvisoryNSF135degreesCuringFoodsConductHazardAnalysisDimpleVariance145degreesHighRiskAcidityDangerZoneSixWheaticewaterbathSalmonellatyphiFDA165degreesExcludeSalmonellaCorrectiveAction

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