SanitizingCrossContamination165degreesARSTCSChemicalDangerZoneFoodborneillnessSporeCrossContact4yearsCleaning5yearsFATTOM155degreesPathogensPhysical90BacteriaExtremeDangerZoneCDC2yearsUSDA2hoursPHSBiological145degreesSushigradeas part ofcookingprocess4.6 to7.580Outbreak4minutes135degrees4hoursSanitizingCrossContamination165degreesARSTCSChemicalDangerZoneFoodborneillnessSporeCrossContact4yearsCleaning5yearsFATTOM155degreesPathogensPhysical90BacteriaExtremeDangerZoneCDC2yearsUSDA2hoursPHSBiological145degreesSushigradeas part ofcookingprocess4.6 to7.580Outbreak4minutes135degrees4hours

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. Sanitizing
  2. Cross Contamination
  3. 165 degrees
  4. ARS
  5. TCS
  6. Chemical
  7. Danger Zone
  8. Foodborne illness
  9. Spore
  10. Cross Contact
  11. 4 years
  12. Cleaning
  13. 5 years
  14. FATTOM
  15. 155 degrees
  16. Pathogens
  17. Physical
  18. 90
  19. Bacteria
  20. Extreme Danger Zone
  21. CDC
  22. 2 years
  23. USDA
  24. 2hours
  25. PHS
  26. Biological
  27. 145 degrees
  28. Sushi grade
  29. as part of cooking process
  30. 4.6 to 7.5
  31. 80
  32. Outbreak
  33. 4 minutes
  34. 135 degrees
  35. 4 hours