WarmestpartClostridiumbotulinumFATTOMBiologicalChemicalPhysicalPathogensListeriamonocytogenes41F orlowerNorovirusTemperatureDangerZoneTwicedailyDigitalthermometeror thermistorSalmonellaspp155Ffor 15secBacilluscereus145F(63C)TCSFoods110F(43C)Elders,children,pregnant,weak immunesystems4 hourstotalWash-rinse-sanitize-air dry135Forhigher165F(74C)within 2HoursClostridiumperfringensBiologicalcontaminationFoodborneillnessesCrosscontaminationNausea,vomiting,diarrhea,feverEscherichiacoliProperhandwashingWarmestpartClostridiumbotulinumFATTOMBiologicalChemicalPhysicalPathogensListeriamonocytogenes41F orlowerNorovirusTemperatureDangerZoneTwicedailyDigitalthermometeror thermistorSalmonellaspp155Ffor 15secBacilluscereus145F(63C)TCSFoods110F(43C)Elders,children,pregnant,weak immunesystems4 hourstotalWash-rinse-sanitize-air dry135Forhigher165F(74C)within 2HoursClostridiumperfringensBiologicalcontaminationFoodborneillnessesCrosscontaminationNausea,vomiting,diarrhea,feverEscherichiacoliProperhandwashing

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. Warmest part
  2. Clostridium botulinum
  3. FAT TOM
  4. Biological Chemical Physical
  5. Pathogens
  6. Listeria monocytogenes
  7. 41F or lower
  8. Norovirus
  9. Temperature Danger Zone
  10. Twice daily
  11. Digital thermometer or thermistor
  12. Salmonella spp
  13. 155F for 15 sec
  14. Bacillus cereus
  15. 145F(63C)
  16. TCS Foods
  17. 110 F(43C)
  18. Elders, children, pregnant, weak immune systems
  19. 4 hours total
  20. Wash-rinse-sanitize-air dry
  21. 135F or higher
  22. 165F (74C) within 2 Hours
  23. Clostridium perfringens
  24. Biological contamination
  25. Food borne illnesses
  26. Cross contamination
  27. Nausea, vomiting ,diarrhea, fever
  28. Escherichia coli
  29. Proper handwashing