GlassthermometerSmoothTCSUtensilsAirCurtainFoodContactSurfaceDurable135CorrectiveActionHandwashingSinks165FLOWofFOODChemicalWorkingContainerHandWashingWipingClothBiologicalReheatingFood155Degrees171Degrees6hoursInfraredthermometerTimeTemperatureabuseCDCFDATemperatureDangerZoneBuffetHighRiskImminenthealthhazardAirGapReheatingRTEROPCovingA.L.E.R.T.PPMHACCPSneezeGuardMicrowaveActiveManagerialControlContactTimeHotHoldingSuppliersBigEightPhysicalExcludeCrossContaminationOffsiteCrosscontactBimetallicStemmedJaundice3CompartmentSinkSelfServeAreaE.ColiAir ProbethermometerShigellaSanitizeGloves4hoursColdHoldingGarbageTIMETEMPERATUREINDICATORFATTOMCrossconnectionUSDACarrier180DegreesPoorPersonalHygiene145GlassthermometerSmoothTCSUtensilsAirCurtainFoodContactSurfaceDurable135CorrectiveActionHandwashingSinks165FLOWofFOODChemicalWorkingContainerHandWashingWipingClothBiologicalReheatingFood155Degrees171Degrees6hoursInfraredthermometerTimeTemperatureabuseCDCFDATemperatureDangerZoneBuffetHighRiskImminenthealthhazardAirGapReheatingRTEROPCovingA.L.E.R.T.PPMHACCPSneezeGuardMicrowaveActiveManagerialControlContactTimeHotHoldingSuppliersBigEightPhysicalExcludeCrossContaminationOffsiteCrosscontactBimetallicStemmedJaundice3CompartmentSinkSelfServeAreaE.ColiAir ProbethermometerShigellaSanitizeGloves4hoursColdHoldingGarbageTIMETEMPERATUREINDICATORFATTOMCrossconnectionUSDACarrier180DegreesPoorPersonalHygiene145

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