USDACDCPhysicalARSPathogensDangerZone135degreesTCSExtremeDangerZone165degreesOutbreakCleaningBiological4.6 to7.5FoodborneillnessPHS90155degreesChemicalCrossContactSpore802yearsBacteria4minutesas part ofcookingprocessCrossContaminationFATTOM2hoursSanitizing4years4hours145degreesSushigrade5yearsUSDACDCPhysicalARSPathogensDangerZone135degreesTCSExtremeDangerZone165degreesOutbreakCleaningBiological4.6 to7.5FoodborneillnessPHS90155degreesChemicalCrossContactSpore802yearsBacteria4minutesas part ofcookingprocessCrossContaminationFATTOM2hoursSanitizing4years4hours145degreesSushigrade5years

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