when hired& thenperiodicallyafter thatbimetallicstemmedthermometer165at roomtemp.establishcriticallimits.determinecriticalcontrolpoints145 for15seconds165estab. proc.for recordkeeping &doc.155 for15seconds165 for15secondscool foodfrom 135 to70 within 2hoursverify thatsystemworksidentifycorrectiveactionsbecome illthemselvesvacuum-breakerestablishmonitoringproceduresconducta hazardanalysisshow if foodhas beentime-temp.abused inshippingimmersionprobescool it from70 to41 innext 4hours.theHACCPsystemindividuals& smallgroupsthermocouplesandthermistorswhen hired& thenperiodicallyafter thatbimetallicstemmedthermometer165at roomtemp.establishcriticallimits.determinecriticalcontrolpoints145 for15seconds165estab. proc.for recordkeeping &doc.155 for15seconds165 for15secondscool foodfrom 135 to70 within 2hoursverify thatsystemworksidentifycorrectiveactionsbecome illthemselvesvacuum-breakerestablishmonitoringproceduresconducta hazardanalysisshow if foodhas beentime-temp.abused inshippingimmersionprobescool it from70 to41 innext 4hours.theHACCPsystemindividuals& smallgroupsthermocouplesandthermistors

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