HighestTemp toLowestTempBiological,Chemical,andPhysicalOxygen,Time,Temp,MoistureTimeandTempCalibrateHandSanitizerProduct’sname, DateStored,ExpirationDateChemicalStoragePestControlContaminationSalmonellaRinse,Wash,Rinse,SanitizeCrosscontamination  FIFOWashHandsAllergensHairRestraintPhysicalHazards 41F-135FTCSFoodsElderly,Ill, andInfantsCleanedHACCPFoodborneIllnessOutbreakHighestTemp toLowestTempBiological,Chemical,andPhysicalOxygen,Time,Temp,MoistureTimeandTempCalibrateHandSanitizerProduct’sname, DateStored,ExpirationDateChemicalStoragePestControlContaminationSalmonellaRinse,Wash,Rinse,SanitizeCrosscontamination  FIFOWashHandsAllergensHairRestraintPhysicalHazards41F-135FTCSFoodsElderly,Ill, andInfantsCleanedHACCPFoodborneIllnessOutbreak

Serv-Safe and Sanitation BINGO Board - 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. Highest Temp to Lowest Temp
  2. Biological, Chemical, and Physical
  3. Oxygen, Time, Temp, Moisture
  4. Time and Temp
  5. Calibrate
  6. Hand Sanitizer
  7. Product’s name, Date Stored, Expiration Date
  8. Chemical Storage
  9. Pest Control
  10. Contamination
  11. Salmonella
  12. Rinse, Wash, Rinse, Sanitize
  13. Cross contamination
  14. FIFO
  15. Wash Hands
  16. Allergens
  17. Hair Restraint
  18. Physical Hazards
  19. 41F- 135F
  20. TCS Foods
  21. Elderly, Ill, and Infants
  22. Cleaned
  23. HACCP
  24. Foodborne Illness Outbreak