BiologicalAir Probethermometer171DegreesTimeTemperatureabuseExcludeTIMETEMPERATUREINDICATORUSDAJaundiceGarbageSelfServeAreaSmoothBigEight165ReheatingFoodOffsiteFATTOMGlovesA.L.E.R.T.155Degrees145AirGapHACCPFLOWofFOODSanitizeHighRiskHotHoldingBimetallicStemmedCrosscontactInfraredthermometerActiveManagerialControlAirCurtainFoodContactSurfacePoorPersonalHygienePhysicalE.ColiCrossconnectionRTEBuffet135SneezeGuard6hoursMicrowaveReheatingTemperatureDangerZoneCarrierHandWashingCrossContaminationDurableChemical4hoursFDAUtensilsCorrectiveActionImminenthealthhazardPPMWorkingContainer3CompartmentSinkCDC180DegreesHandwashingSinksWipingClothGlassthermometerTCSROPShigellaColdHoldingContactTimeSuppliersCovingBiologicalAir Probethermometer171DegreesTimeTemperatureabuseExcludeTIMETEMPERATUREINDICATORUSDAJaundiceGarbageSelfServeAreaSmoothBigEight165ReheatingFoodOffsiteFATTOMGlovesA.L.E.R.T.155Degrees145AirGapHACCPFLOWofFOODSanitizeHighRiskHotHoldingBimetallicStemmedCrosscontactInfraredthermometerActiveManagerialControlAirCurtainFoodContactSurfacePoorPersonalHygienePhysicalE.ColiCrossconnectionRTEBuffet135SneezeGuard6hoursMicrowaveReheatingTemperatureDangerZoneCarrierHandWashingCrossContaminationDurableChemical4hoursFDAUtensilsCorrectiveActionImminenthealthhazardPPMWorkingContainer3CompartmentSinkCDC180DegreesHandwashingSinksWipingClothGlassthermometerTCSROPShigellaColdHoldingContactTimeSuppliersCoving

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