Crosscontact155Degrees6hoursUtensilsFATTOM135GlassthermometerSmoothSanitizeE.ColiColdHoldingTimeTemperatureabuse4hoursPPMOffsiteGarbageRTEHighRiskCarrierMicrowaveBuffetSelfServeAreaWorkingContainerFDABimetallicStemmedHandWashingWipingCloth180DegreesCorrectiveActionSuppliersDurableFLOWofFOODGlovesChemicalReheatingPhysicalExclude145AirCurtainHACCP165TemperatureDangerZoneActiveManagerialControlTCSPoorPersonalHygieneAir ProbethermometerImminenthealthhazardCovingFoodContactSurfaceSneezeGuard3CompartmentSinkAirGapContactTimeInfraredthermometerBiologicalHotHoldingJaundiceA.L.E.R.T.ROPBigEightUSDACrossContamination171DegreesCDCCrossconnectionReheatingFoodHandwashingSinksTIMETEMPERATUREINDICATORShigellaCrosscontact155Degrees6hoursUtensilsFATTOM135GlassthermometerSmoothSanitizeE.ColiColdHoldingTimeTemperatureabuse4hoursPPMOffsiteGarbageRTEHighRiskCarrierMicrowaveBuffetSelfServeAreaWorkingContainerFDABimetallicStemmedHandWashingWipingCloth180DegreesCorrectiveActionSuppliersDurableFLOWofFOODGlovesChemicalReheatingPhysicalExclude145AirCurtainHACCP165TemperatureDangerZoneActiveManagerialControlTCSPoorPersonalHygieneAir ProbethermometerImminenthealthhazardCovingFoodContactSurfaceSneezeGuard3CompartmentSinkAirGapContactTimeInfraredthermometerBiologicalHotHoldingJaundiceA.L.E.R.T.ROPBigEightUSDACrossContamination171DegreesCDCCrossconnectionReheatingFoodHandwashingSinksTIMETEMPERATUREINDICATORShigella

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