ClostridiumbotulinumDigitalthermometeror thermistor155Ffor 15secWash-rinse-sanitize-air dry165F(74C)within 2HoursBiologicalChemicalPhysical4 hourstotalListeriamonocytogenesFoodborneillnessesBacilluscereusTemperatureDangerZoneNorovirus110F(43C)135ForhigherSalmonellasppBiologicalcontaminationNausea,vomiting,diarrhea,feverClostridiumperfringens41F orlowerCrosscontaminationElders,children,pregnant,weak immunesystemsEscherichiacoliTwicedailyPathogensTCSFoodsProperhandwashingWarmestpart145F(63C)FATTOMClostridiumbotulinumDigitalthermometeror thermistor155Ffor 15secWash-rinse-sanitize-air dry165F(74C)within 2HoursBiologicalChemicalPhysical4 hourstotalListeriamonocytogenesFoodborneillnessesBacilluscereusTemperatureDangerZoneNorovirus110F(43C)135ForhigherSalmonellasppBiologicalcontaminationNausea,vomiting,diarrhea,feverClostridiumperfringens41F orlowerCrosscontaminationElders,children,pregnant,weak immunesystemsEscherichiacoliTwicedailyPathogensTCSFoodsProperhandwashingWarmestpart145F(63C)FATTOM

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