OffsiteROPBimetallicStemmedExcludeAir ProbethermometerFDAFLOWofFOODRTE135ReheatingGlovesBuffetWorkingContainer4hours165UtensilsA.L.E.R.T.CarrierFoodContactSurfaceFATTOMImminenthealthhazardTIMETEMPERATUREINDICATORAirCurtainHACCPCorrectiveActionBiologicalGarbageColdHoldingHighRiskMicrowaveChemicalPPM3CompartmentSinkContactTimeAirGap145SelfServeAreaTCSJaundice180DegreesGlassthermometerHotHoldingHandwashingSinks171DegreesCovingPhysicalTimeTemperatureabuseSanitizeSuppliersUSDASmoothActiveManagerialControlTemperatureDangerZoneBigEightPoorPersonalHygieneSneezeGuardReheatingFood6hoursCrossconnectionHandWashingE.ColiShigellaCrossContaminationWipingClothInfraredthermometerCrosscontactCDCDurable155DegreesOffsiteROPBimetallicStemmedExcludeAir ProbethermometerFDAFLOWofFOODRTE135ReheatingGlovesBuffetWorkingContainer4hours165UtensilsA.L.E.R.T.CarrierFoodContactSurfaceFATTOMImminenthealthhazardTIMETEMPERATUREINDICATORAirCurtainHACCPCorrectiveActionBiologicalGarbageColdHoldingHighRiskMicrowaveChemicalPPM3CompartmentSinkContactTimeAirGap145SelfServeAreaTCSJaundice180DegreesGlassthermometerHotHoldingHandwashingSinks171DegreesCovingPhysicalTimeTemperatureabuseSanitizeSuppliersUSDASmoothActiveManagerialControlTemperatureDangerZoneBigEightPoorPersonalHygieneSneezeGuardReheatingFood6hoursCrossconnectionHandWashingE.ColiShigellaCrossContaminationWipingClothInfraredthermometerCrosscontactCDCDurable155Degrees

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