Acidity5yearsShigellastaphylococcusaureus135degreesCDCMoistureFATTOMcrosscontamination165degreesUSDAOutbreakPathogenssalmonellaFDAclostridiumperfringens4minutes4yearsbotulism2hoursFederal2yearsExtremeDangerzoneTSCOxygenDangerzoneSanitizingTime4hoursCleaningCrossContact155degreesFoodsalmonellatyphi145degreesAcidityDangerZoneControllingTime andTemperatureStateTemperatureAcidity5yearsShigellastaphylococcusaureus135degreesCDCMoistureFATTOMcrosscontamination165degreesUSDAOutbreakPathogenssalmonellaFDAclostridiumperfringens4minutes4yearsbotulism2hoursFederal2yearsExtremeDangerzoneTSCOxygenDangerzoneSanitizingTime4hoursCleaningCrossContact155degreesFoodsalmonellatyphi145degreesAcidityDangerZoneControllingTime andTemperatureStateTemperature

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