165 for15seconds165estab. proc.for recordkeeping &doc.155 for15secondswhen hired& thenperiodicallyafter thatvacuum-breakerestablishmonitoringproceduresshow if foodhas beentime-temp.abused inshippingidentifycorrectiveactionsconducta hazardanalysis165thermocouplesandthermistorsbecome illthemselvesdeterminecriticalcontrolpointsbimetallicstemmedthermometerindividuals& smallgroupsat roomtemp.establishcriticallimits.cool it from70 to41 innext 4hours.cool foodfrom 135 to70 within 2hourstheHACCPsystem145 for15secondsimmersionprobesverify thatsystemworks165 for15seconds165estab. proc.for recordkeeping &doc.155 for15secondswhen hired& thenperiodicallyafter thatvacuum-breakerestablishmonitoringproceduresshow if foodhas beentime-temp.abused inshippingidentifycorrectiveactionsconducta hazardanalysis165thermocouplesandthermistorsbecome illthemselvesdeterminecriticalcontrolpointsbimetallicstemmedthermometerindividuals& smallgroupsat roomtemp.establishcriticallimits.cool it from70 to41 innext 4hours.cool foodfrom 135 to70 within 2hourstheHACCPsystem145 for15secondsimmersionprobesverify thatsystemworks

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