CDCDurableHotHoldingCovingHandWashingHandwashingSinks171DegreesMicrowaveGlovesTCSBuffetCrosscontactFDA145CarrierSmoothTIMETEMPERATUREINDICATOR180DegreesCrossconnectionGlassthermometerShigellaFATTOMAirGapFoodContactSurfaceAirCurtainBiologicalInfraredthermometerSneezeGuardReheatingSuppliersActiveManagerialControlReheatingFoodAir ProbethermometerPoorPersonalHygieneColdHoldingBimetallicStemmed3CompartmentSink135WipingClothExcludeImminenthealthhazard155DegreesE.ColiChemicalROPUtensilsSanitize1656hoursTemperatureDangerZoneCrossContaminationCorrectiveActionHighRiskGarbageTimeTemperatureabuseJaundiceA.L.E.R.T.BigEightUSDAPhysicalWorkingContainerFLOWofFOOD4hoursOffsiteRTEHACCPContactTimePPMSelfServeAreaCDCDurableHotHoldingCovingHandWashingHandwashingSinks171DegreesMicrowaveGlovesTCSBuffetCrosscontactFDA145CarrierSmoothTIMETEMPERATUREINDICATOR180DegreesCrossconnectionGlassthermometerShigellaFATTOMAirGapFoodContactSurfaceAirCurtainBiologicalInfraredthermometerSneezeGuardReheatingSuppliersActiveManagerialControlReheatingFoodAir ProbethermometerPoorPersonalHygieneColdHoldingBimetallicStemmed3CompartmentSink135WipingClothExcludeImminenthealthhazard155DegreesE.ColiChemicalROPUtensilsSanitize1656hoursTemperatureDangerZoneCrossContaminationCorrectiveActionHighRiskGarbageTimeTemperatureabuseJaundiceA.L.E.R.T.BigEightUSDAPhysicalWorkingContainerFLOWofFOOD4hoursOffsiteRTEHACCPContactTimePPMSelfServeArea

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