EstablishCriticalControlNo100degreesWheezing4hoursToxinsLeadpooledTwoStageCoolingProessHACCPEcoliCriticalLimits70degreesPotableCriticalControlPOintEstablishCriticalLimitsConstantUsePathogensStrawberriesIcewaterBathUSDAPlasticawayfromwallsDenseSmokingFood as amethod toperserve itSmokingFood toenhanceflavorFiveCommonRiskFactors2minutesFDASmallbatchesStainlessSteelChemicalShatterproofYesSpore4minutespasteurized2hoursCDCConsumerAdvisoryEstablishCriticalControlNo100degreesWheezing4hoursToxinsLeadpooledTwoStageCoolingProessHACCPEcoliCriticalLimits70degreesPotableCriticalControlPOintEstablishCriticalLimitsConstantUsePathogensStrawberriesIcewaterBathUSDAPlasticawayfromwallsDenseSmokingFood as amethod toperserve itSmokingFood toenhanceflavorFiveCommonRiskFactors2minutesFDASmallbatchesStainlessSteelChemicalShatterproofYesSpore4minutespasteurized2hoursCDCConsumerAdvisory

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