CDCUSDACrosscontact171DegreesPPMShigella135Coving165BimetallicStemmedPoorPersonalHygieneA.L.E.R.T.UtensilsAirGapHighRiskROPGarbageColdHoldingActiveManagerialControlGlovesChemicalInfraredthermometerTemperatureDangerZoneWorkingContainerTIMETEMPERATUREINDICATORTCSBigEightCorrectiveActionSneezeGuardWipingClothSmoothReheatingFoodAir ProbethermometerImminenthealthhazardOffsite180DegreesPhysicalRTEBuffetMicrowaveReheatingContactTimeAirCurtainE.ColiSelfServeAreaFLOWofFOODHandwashingSinksTimeTemperatureabuseFoodContactSurface145SuppliersSanitizeHACCPHotHoldingJaundiceCrossconnectionGlassthermometer155DegreesCarrierExcludeFDA6hoursBiologicalCrossContaminationDurableFATTOMHandWashing4hours3CompartmentSinkCDCUSDACrosscontact171DegreesPPMShigella135Coving165BimetallicStemmedPoorPersonalHygieneA.L.E.R.T.UtensilsAirGapHighRiskROPGarbageColdHoldingActiveManagerialControlGlovesChemicalInfraredthermometerTemperatureDangerZoneWorkingContainerTIMETEMPERATUREINDICATORTCSBigEightCorrectiveActionSneezeGuardWipingClothSmoothReheatingFoodAir ProbethermometerImminenthealthhazardOffsite180DegreesPhysicalRTEBuffetMicrowaveReheatingContactTimeAirCurtainE.ColiSelfServeAreaFLOWofFOODHandwashingSinksTimeTemperatureabuseFoodContactSurface145SuppliersSanitizeHACCPHotHoldingJaundiceCrossconnectionGlassthermometer155DegreesCarrierExcludeFDA6hoursBiologicalCrossContaminationDurableFATTOMHandWashing4hours3CompartmentSink

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