2hourssalmonellatyphiControllingTime andTemperatureAcidityFDAStatePathogens2yearsbotulismcrosscontaminationDangerzone5yearsclostridiumperfringensCrossContactAcidityDangerZoneOxygenSanitizingOutbreakCleaning4minutesShigellaTemperatureFoodFATTOM4hours135degrees4yearsExtremeDangerzone145degreesFederalTSCsalmonellaTimeUSDACDCMoisturestaphylococcusaureus155degrees165degrees2hourssalmonellatyphiControllingTime andTemperatureAcidityFDAStatePathogens2yearsbotulismcrosscontaminationDangerzone5yearsclostridiumperfringensCrossContactAcidityDangerZoneOxygenSanitizingOutbreakCleaning4minutesShigellaTemperatureFoodFATTOM4hours135degrees4yearsExtremeDangerzone145degreesFederalTSCsalmonellaTimeUSDACDCMoisturestaphylococcusaureus155degrees165degrees

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