PathogensCDCpasteurizedSmokingFood toenhanceflavorToxinsHACCP2minutesPotableFDAPlasticLeadpooledShatterproof100degreesCriticalControlPOintWheezingEstablishCriticalControlCriticalLimits4hoursUSDAFiveCommonRiskFactorsStrawberries4minutes70degrees2hoursEcoliDenseNoConstantUseIcewaterBathConsumerAdvisoryChemicalawayfromwallsSmallbatchesTwoStageCoolingProessSporeEstablishCriticalLimitsYesSmokingFood as amethod toperserve itStainlessSteelPathogensCDCpasteurizedSmokingFood toenhanceflavorToxinsHACCP2minutesPotableFDAPlasticLeadpooledShatterproof100degreesCriticalControlPOintWheezingEstablishCriticalControlCriticalLimits4hoursUSDAFiveCommonRiskFactorsStrawberries4minutes70degrees2hoursEcoliDenseNoConstantUseIcewaterBathConsumerAdvisoryChemicalawayfromwallsSmallbatchesTwoStageCoolingProessSporeEstablishCriticalLimitsYesSmokingFood as amethod toperserve itStainlessSteel

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