DangerzonesalmonellatyphiCrossContactMoistureOxygenOutbreakstaphylococcusaureuscrosscontaminationShigellaTimeStateUSDA4years4hoursbotulismPathogens5yearsTSCAcidityDangerZone145degreesclostridiumperfringens2hoursAcidity165degreesTemperature135degrees4minutesCleaning2yearsExtremeDangerzoneFederalFDAsalmonellaFoodControllingTime andTemperature155degreesCDCSanitizingFATTOMDangerzonesalmonellatyphiCrossContactMoistureOxygenOutbreakstaphylococcusaureuscrosscontaminationShigellaTimeStateUSDA4years4hoursbotulismPathogens5yearsTSCAcidityDangerZone145degreesclostridiumperfringens2hoursAcidity165degreesTemperature135degrees4minutesCleaning2yearsExtremeDangerzoneFederalFDAsalmonellaFoodControllingTime andTemperature155degreesCDCSanitizingFATTOM

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