145RTEUtensilsA.L.E.R.T.155DegreesSuppliersAirCurtainDurableAir ProbethermometerFLOWofFOODGlovesROPBuffetExcludeFATTOMSneezeGuard4hoursPPMMicrowaveActiveManagerialControlJaundiceGlassthermometer180DegreesContactTime171DegreesPhysicalFDACrosscontactTemperatureDangerZoneShigellaFoodContactSurfaceHandwashingSinks135ChemicalCDC3CompartmentSinkWipingClothPoorPersonalHygieneBimetallicStemmedE.ColiHighRiskCarrier165AirGapGarbageBiologicalCorrectiveActionCrossconnectionReheatingTIMETEMPERATUREINDICATOROffsiteSelfServeAreaReheatingFoodSmoothUSDACrossContaminationBigEightHotHoldingHandWashingTimeTemperatureabuseImminenthealthhazard6hoursTCSCovingInfraredthermometerColdHoldingSanitizeWorkingContainerHACCP145RTEUtensilsA.L.E.R.T.155DegreesSuppliersAirCurtainDurableAir ProbethermometerFLOWofFOODGlovesROPBuffetExcludeFATTOMSneezeGuard4hoursPPMMicrowaveActiveManagerialControlJaundiceGlassthermometer180DegreesContactTime171DegreesPhysicalFDACrosscontactTemperatureDangerZoneShigellaFoodContactSurfaceHandwashingSinks135ChemicalCDC3CompartmentSinkWipingClothPoorPersonalHygieneBimetallicStemmedE.ColiHighRiskCarrier165AirGapGarbageBiologicalCorrectiveActionCrossconnectionReheatingTIMETEMPERATUREINDICATOROffsiteSelfServeAreaReheatingFoodSmoothUSDACrossContaminationBigEightHotHoldingHandWashingTimeTemperatureabuseImminenthealthhazard6hoursTCSCovingInfraredthermometerColdHoldingSanitizeWorkingContainerHACCP

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. 145
  2. RTE
  3. Utensils
  4. A.L.E.R.T.
  5. 155 Degrees
  6. Suppliers
  7. Air Curtain
  8. Durable
  9. Air Probe thermometer
  10. FLOW of FOOD
  11. Gloves
  12. ROP
  13. Buffet
  14. Exclude
  15. FATTOM
  16. Sneeze Guard
  17. 4 hours
  18. PPM
  19. Microwave
  20. Active Managerial Control
  21. Jaundice
  22. Glass thermometer
  23. 180 Degrees
  24. Contact Time
  25. 171 Degrees
  26. Physical
  27. FDA
  28. Cross contact
  29. Temperature Danger Zone
  30. Shigella
  31. Food Contact Surface
  32. Hand washing Sinks
  33. 135
  34. Chemical
  35. CDC
  36. 3 Compartment Sink
  37. Wiping Cloth
  38. Poor Personal Hygiene
  39. Bimetallic Stemmed
  40. E. Coli
  41. High Risk
  42. Carrier
  43. 165
  44. Air Gap
  45. Garbage
  46. Biological
  47. Corrective Action
  48. Cross connection
  49. Reheating
  50. TIME TEMPERATURE INDICATOR
  51. Off site
  52. Self Serve Area
  53. Reheating Food
  54. Smooth
  55. USDA
  56. Cross Contamination
  57. Big Eight
  58. Hot Holding
  59. Hand Washing
  60. Time Temperature abuse
  61. Imminent health hazard
  62. 6 hours
  63. TCS
  64. Coving
  65. Infrared thermometer
  66. Cold Holding
  67. Sanitize
  68. Working Container
  69. HACCP