165estab. proc.for recordkeeping &doc.bimetallicstemmedthermometer155 for15secondsat roomtemp.when hired& thenperiodicallyafter thatconducta hazardanalysisvacuum-breakeridentifycorrectiveactionsthermocouplesandthermistorscool it from70 to41 innext 4hours.determinecriticalcontrolpointscool foodfrom 135 to70 within 2hoursverify thatsystemworkstheHACCPsystem145 for15secondsimmersionprobesbecome illthemselvesshow if foodhas beentime-temp.abused inshippingestablishcriticallimits.establishmonitoringproceduresindividuals& smallgroups165165 for15seconds165estab. proc.for recordkeeping &doc.bimetallicstemmedthermometer155 for15secondsat roomtemp.when hired& thenperiodicallyafter thatconducta hazardanalysisvacuum-breakeridentifycorrectiveactionsthermocouplesandthermistorscool it from70 to41 innext 4hours.determinecriticalcontrolpointscool foodfrom 135 to70 within 2hoursverify thatsystemworkstheHACCPsystem145 for15secondsimmersionprobesbecome illthemselvesshow if foodhas beentime-temp.abused inshippingestablishcriticallimits.establishmonitoringproceduresindividuals& smallgroups165165 for15seconds

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. 165
  2. estab. proc. for record keeping & doc.
  3. bimetallic stemmed thermometer
  4. 155 for 15 seconds
  5. at room temp.
  6. when hired & then periodically after that
  7. conduct a hazard analysis
  8. vacuum-breaker
  9. identify corrective actions
  10. thermocouples and thermistors
  11. cool it from 70 to41 in next 4 hours.
  12. determine critical control points
  13. cool food from 135 to 70 within 2 hours
  14. verify that system works
  15. the HACCP system
  16. 145 for 15 seconds
  17. immersion probes
  18. become ill themselves
  19. show if food has been time-temp. abused in shipping
  20. establish critical limits.
  21. establish monitoring procedures
  22. individuals & small groups
  23. 165
  24. 165 for 15 seconds