OffsiteExcludeFATTOMCrosscontactJaundiceTemperatureDangerZoneE.ColiPhysicalPoorPersonalHygieneAirCurtainSanitizeBiologicalColdHoldingGlovesSelfServeAreaPPMAirGapImminenthealthhazard135Air Probethermometer180DegreesSneezeGuardSmooth155DegreesWipingClothFoodContactSurface6hours145Garbage171DegreesCarrierTimeTemperatureabuseHACCPActiveManagerialControlRTEChemicalHotHoldingGlassthermometerTIMETEMPERATUREINDICATORCrossContaminationWorkingContainerMicrowaveROPContactTimeCorrectiveActionFDACrossconnection165CDC3CompartmentSinkHighRiskCovingSuppliersHandwashingSinksBigEightUSDABuffet4hoursHandWashingFLOWofFOODReheatingInfraredthermometerBimetallicStemmedDurableUtensilsA.L.E.R.T.TCSReheatingFoodShigellaOffsiteExcludeFATTOMCrosscontactJaundiceTemperatureDangerZoneE.ColiPhysicalPoorPersonalHygieneAirCurtainSanitizeBiologicalColdHoldingGlovesSelfServeAreaPPMAirGapImminenthealthhazard135Air Probethermometer180DegreesSneezeGuardSmooth155DegreesWipingClothFoodContactSurface6hours145Garbage171DegreesCarrierTimeTemperatureabuseHACCPActiveManagerialControlRTEChemicalHotHoldingGlassthermometerTIMETEMPERATUREINDICATORCrossContaminationWorkingContainerMicrowaveROPContactTimeCorrectiveActionFDACrossconnection165CDC3CompartmentSinkHighRiskCovingSuppliersHandwashingSinksBigEightUSDABuffet4hoursHandWashingFLOWofFOODReheatingInfraredthermometerBimetallicStemmedDurableUtensilsA.L.E.R.T.TCSReheatingFoodShigella

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