PathogensFATTOMTemperature155degreesStateclostridiumperfringens165degrees135degreessalmonellaCrossContact4yearsCleaningExtremeDangerzoneShigellaTSCControllingTime andTemperatureFederal5years4hoursSanitizingDangerzoneUSDAFDACDCFoodsalmonellatyphi2years145degrees4minutesTimebotulismAcidityDangerZone2hoursstaphylococcusaureusMoistureOxygenAciditycrosscontaminationOutbreakPathogensFATTOMTemperature155degreesStateclostridiumperfringens165degrees135degreessalmonellaCrossContact4yearsCleaningExtremeDangerzoneShigellaTSCControllingTime andTemperatureFederal5years4hoursSanitizingDangerzoneUSDAFDACDCFoodsalmonellatyphi2years145degrees4minutesTimebotulismAcidityDangerZone2hoursstaphylococcusaureusMoistureOxygenAciditycrosscontaminationOutbreak

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