4 hourstotalBacilluscereusFATTOM155Ffor 15secElders,children,pregnant,weak immunesystemsNausea,vomiting,diarrhea,feverTCSFoodsBiologicalChemicalPhysicalListeriamonocytogenesFoodborneillnessesDigitalthermometeror thermistor145F(63C)WarmestpartBiologicalcontaminationProperhandwashingEscherichiacoliClostridiumperfringensTwicedailyWash-rinse-sanitize-air dry41F orlowerClostridiumbotulinumNorovirus110F(43C)Salmonellaspp135Forhigher165F(74C)within 2HoursTemperatureDangerZoneCrosscontaminationPathogens4 hourstotalBacilluscereusFATTOM155Ffor 15secElders,children,pregnant,weak immunesystemsNausea,vomiting,diarrhea,feverTCSFoodsBiologicalChemicalPhysicalListeriamonocytogenesFoodborneillnessesDigitalthermometeror thermistor145F(63C)WarmestpartBiologicalcontaminationProperhandwashingEscherichiacoliClostridiumperfringensTwicedailyWash-rinse-sanitize-air dry41F orlowerClostridiumbotulinumNorovirus110F(43C)Salmonellaspp135Forhigher165F(74C)within 2HoursTemperatureDangerZoneCrosscontaminationPathogens

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