individuals& smallgroupsvacuum-breakerbecome illthemselvesdeterminecriticalcontrolpoints145 for15secondsbimetallicstemmedthermometerverify thatsystemworks155 for15seconds165establishcriticallimits.show if foodhas beentime-temp.abused inshippingconducta hazardanalysisimmersionprobescool foodfrom 135 to70 within 2hourswhen hired& thenperiodicallyafter thatestab. proc.for recordkeeping &doc.cool it from70 to41 innext 4hours.165 for15secondsestablishmonitoringproceduresthermocouplesandthermistorsat roomtemp.theHACCPsystem165identifycorrectiveactionsindividuals& smallgroupsvacuum-breakerbecome illthemselvesdeterminecriticalcontrolpoints145 for15secondsbimetallicstemmedthermometerverify thatsystemworks155 for15seconds165establishcriticallimits.show if foodhas beentime-temp.abused inshippingconducta hazardanalysisimmersionprobescool foodfrom 135 to70 within 2hourswhen hired& thenperiodicallyafter thatestab. proc.for recordkeeping &doc.cool it from70 to41 innext 4hours.165 for15secondsestablishmonitoringproceduresthermocouplesandthermistorsat roomtemp.theHACCPsystem165identifycorrectiveactions

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