2yearsChemicalUSDAPathogensPHSSpore4.6 to7.52hoursBiological4yearsFATTOMCrossContaminationExtremeDangerZone135degreesDangerZone80Foodborneillness4minutesSanitizingOutbreak4hoursCrossContactCDCARSCleaning90155degreesSushigrade145degrees165degreesTCSBacteria5yearsPhysicalas part ofcookingprocess2yearsChemicalUSDAPathogensPHSSpore4.6 to7.52hoursBiological4yearsFATTOMCrossContaminationExtremeDangerZone135degreesDangerZone80Foodborneillness4minutesSanitizingOutbreak4hoursCrossContactCDCARSCleaning90155degreesSushigrade145degrees165degreesTCSBacteria5yearsPhysicalas part ofcookingprocess

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