100degrees4hoursToxinspasteurized2hoursEcoliLeadPlasticPathogenspooledPotableawayfromwallsCriticalLimitsFDAStainlessSteelSmokingFood as amethod toperserve itNo4minutesDenseHACCPCriticalControlPOintConsumerAdvisorySporeShatterproofTwoStageCoolingProess2minutes70degreesStrawberriesUSDAChemicalConstantUseIcewaterBathSmokingFood toenhanceflavorEstablishCriticalControlYesCDCEstablishCriticalLimitsFiveCommonRiskFactorsSmallbatchesWheezing100degrees4hoursToxinspasteurized2hoursEcoliLeadPlasticPathogenspooledPotableawayfromwallsCriticalLimitsFDAStainlessSteelSmokingFood as amethod toperserve itNo4minutesDenseHACCPCriticalControlPOintConsumerAdvisorySporeShatterproofTwoStageCoolingProess2minutes70degreesStrawberriesUSDAChemicalConstantUseIcewaterBathSmokingFood toenhanceflavorEstablishCriticalControlYesCDCEstablishCriticalLimitsFiveCommonRiskFactorsSmallbatchesWheezing

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