SalmonellasppCrosscontamination145F(63C)165F(74C)within 2HoursTCSFoodsBiologicalChemicalPhysicalClostridiumbotulinumFoodborneillnessesTemperatureDangerZonePathogensDigitalthermometeror thermistorListeriamonocytogenes110F(43C)155Ffor 15secProperhandwashingNorovirus4 hourstotalBacilluscereusElders,children,pregnant,weak immunesystemsNausea,vomiting,diarrhea,feverWarmestpartFATTOMClostridiumperfringensWash-rinse-sanitize-air dryBiologicalcontaminationTwicedailyEscherichiacoli135Forhigher41F orlowerSalmonellasppCrosscontamination145F(63C)165F(74C)within 2HoursTCSFoodsBiologicalChemicalPhysicalClostridiumbotulinumFoodborneillnessesTemperatureDangerZonePathogensDigitalthermometeror thermistorListeriamonocytogenes110F(43C)155Ffor 15secProperhandwashingNorovirus4 hourstotalBacilluscereusElders,children,pregnant,weak immunesystemsNausea,vomiting,diarrhea,feverWarmestpartFATTOMClostridiumperfringensWash-rinse-sanitize-air dryBiologicalcontaminationTwicedailyEscherichiacoli135Forhigher41F orlower

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