salmonellacrosscontamination5yearsOutbreak4minutesCrossContact2yearsDangerzoneCleaningOxygenPathogensTemperatureTimeUSDAAcidityStatestaphylococcusaureusFoodAcidityDangerZone155degreesFATTOMFederalTSCclostridiumperfringensExtremeDangerzoneFDAMoisture165degreesCDC145degreesControllingTime andTemperature4hourssalmonellatyphibotulismShigella4years135degrees2hoursSanitizingsalmonellacrosscontamination5yearsOutbreak4minutesCrossContact2yearsDangerzoneCleaningOxygenPathogensTemperatureTimeUSDAAcidityStatestaphylococcusaureusFoodAcidityDangerZone155degreesFATTOMFederalTSCclostridiumperfringensExtremeDangerzoneFDAMoisture165degreesCDC145degreesControllingTime andTemperature4hourssalmonellatyphibotulismShigella4years135degrees2hoursSanitizing

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