botulismDangerzonePathogensControllingTime andTemperatureTime155degreescrosscontaminationFDACDCShigella5yearsFederal4minutes165degreesCrossContactstaphylococcusaureussalmonella4hoursUSDASanitizingCleaningStateAcidityDangerZoneOxygen4years2hoursFATTOMclostridiumperfringensAcidityMoisture145degreessalmonellatyphiOutbreak135degreesExtremeDangerzoneFood2yearsTemperatureTSCbotulismDangerzonePathogensControllingTime andTemperatureTime155degreescrosscontaminationFDACDCShigella5yearsFederal4minutes165degreesCrossContactstaphylococcusaureussalmonella4hoursUSDASanitizingCleaningStateAcidityDangerZoneOxygen4years2hoursFATTOMclostridiumperfringensAcidityMoisture145degreessalmonellatyphiOutbreak135degreesExtremeDangerzoneFood2yearsTemperatureTSC

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. botulism
  2. Danger zone
  3. Pathogens
  4. Controlling Time and Temperature
  5. Time
  6. 155 degrees
  7. cross contamination
  8. FDA
  9. CDC
  10. Shigella
  11. 5 years
  12. Federal
  13. 4 minutes
  14. 165 degrees
  15. Cross Contact
  16. staphylococcus aureus
  17. salmonella
  18. 4 hours
  19. USDA
  20. Sanitizing
  21. Cleaning
  22. State
  23. Acidity Danger Zone
  24. Oxygen
  25. 4 years
  26. 2 hours
  27. FATTOM
  28. clostridium perfringens
  29. Acidity
  30. Moisture
  31. 145 degrees
  32. salmonella typhi
  33. Outbreak
  34. 135 degrees
  35. Extreme Danger zone
  36. Food
  37. 2 years
  38. Temperature
  39. TSC