Pathogens155degreesDangerZoneas part ofcookingprocessChemicalSushigrade135degreesExtremeDangerZoneCleaningCrossContamination4.6 to7.5USDASpore5yearsARS145degrees2yearsBacteria90FATTOMCrossContact4yearsBiologicalCDCSanitizing2hoursTCS80165degrees4hoursOutbreak4minutesFoodborneillnessPhysicalPHSPathogens155degreesDangerZoneas part ofcookingprocessChemicalSushigrade135degreesExtremeDangerZoneCleaningCrossContamination4.6 to7.5USDASpore5yearsARS145degrees2yearsBacteria90FATTOMCrossContact4yearsBiologicalCDCSanitizing2hoursTCS80165degrees4hoursOutbreak4minutesFoodborneillnessPhysicalPHS

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