SmallbatchesHACCPStrawberries4minutesSmokingFood toenhanceflavorCriticalControlPOintDenseLeadNoStainlessSteelChemicalShatterproofYes70degrees4hoursFDATwoStageCoolingProessConsumerAdvisoryPlasticEcoli2hoursCriticalLimitspasteurizedpooled100degreesSmokingFood as amethod toperserve itIcewaterBathConstantUse2minutesEstablishCriticalControlawayfromwallsPathogensUSDAToxinsCDCEstablishCriticalLimitsWheezingPotableFiveCommonRiskFactorsSporeSmallbatchesHACCPStrawberries4minutesSmokingFood toenhanceflavorCriticalControlPOintDenseLeadNoStainlessSteelChemicalShatterproofYes70degrees4hoursFDATwoStageCoolingProessConsumerAdvisoryPlasticEcoli2hoursCriticalLimitspasteurizedpooled100degreesSmokingFood as amethod toperserve itIcewaterBathConstantUse2minutesEstablishCriticalControlawayfromwallsPathogensUSDAToxinsCDCEstablishCriticalLimitsWheezingPotableFiveCommonRiskFactorsSpore

Servsafe - 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. Small batches
  2. HACCP
  3. Strawberries
  4. 4 minutes
  5. Smoking Food to enhance flavor
  6. Critical Control POint
  7. Dense
  8. Lead
  9. No
  10. Stainless Steel
  11. Chemical
  12. Shatter proof
  13. Yes
  14. 70 degrees
  15. 4 hours
  16. FDA
  17. Two Stage Cooling Proess
  18. Consumer Advisory
  19. Plastic
  20. Ecoli
  21. 2 hours
  22. Critical Limits
  23. pasteurized
  24. pooled
  25. 100 degrees
  26. Smoking Food as a method to perserve it
  27. Ice water Bath
  28. Constant Use
  29. 2minutes
  30. Establish Critical Control
  31. away from walls
  32. Pathogens
  33. USDA
  34. Toxins
  35. CDC
  36. Establish Critical Limits
  37. Wheezing
  38. Potable
  39. Five Common Risk Factors
  40. Spore