TimeTSCAcidityDangerZone2hoursMoisture4minutesOxygenCleaningFederalTemperaturebotulismOutbreakShigella4hoursExtremeDangerzoneDangerzone145degreesCrossContactstaphylococcusaureus2yearsCDCControllingTime andTemperatureclostridiumperfringens5yearsPathogensStateFATTOMsalmonellatyphiAcidityUSDAFDAsalmonellaSanitizing155degreescrosscontamination165degrees135degrees4yearsFoodTimeTSCAcidityDangerZone2hoursMoisture4minutesOxygenCleaningFederalTemperaturebotulismOutbreakShigella4hoursExtremeDangerzoneDangerzone145degreesCrossContactstaphylococcusaureus2yearsCDCControllingTime andTemperatureclostridiumperfringens5yearsPathogensStateFATTOMsalmonellatyphiAcidityUSDAFDAsalmonellaSanitizing155degreescrosscontamination165degrees135degrees4yearsFood

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