PPMMicrowave4hours145Physical155DegreesActiveManagerialControlInfraredthermometerUtensilsHandwashingSinksPoorPersonalHygiene3CompartmentSinkOffsiteGarbageBimetallicStemmedA.L.E.R.T.135AirGapCrosscontactUSDAImminenthealthhazardSmoothCrossconnectionBuffetFoodContactSurfaceCorrectiveActionSanitizeCarrier6hoursAirCurtainAir ProbethermometerShigella165ReheatingFoodRTECrossContaminationWorkingContainerJaundiceGlovesHighRisk171DegreesDurableFATTOMSelfServeAreaTIMETEMPERATUREINDICATORExcludeBigEightWipingClothE.ColiSneezeGuardHotHoldingTemperatureDangerZoneTimeTemperatureabuseSuppliersCDC180DegreesReheatingFLOWofFOODCovingHandWashingChemicalHACCPBiologicalROPTCSFDAColdHoldingGlassthermometerContactTimePPMMicrowave4hours145Physical155DegreesActiveManagerialControlInfraredthermometerUtensilsHandwashingSinksPoorPersonalHygiene3CompartmentSinkOffsiteGarbageBimetallicStemmedA.L.E.R.T.135AirGapCrosscontactUSDAImminenthealthhazardSmoothCrossconnectionBuffetFoodContactSurfaceCorrectiveActionSanitizeCarrier6hoursAirCurtainAir ProbethermometerShigella165ReheatingFoodRTECrossContaminationWorkingContainerJaundiceGlovesHighRisk171DegreesDurableFATTOMSelfServeAreaTIMETEMPERATUREINDICATORExcludeBigEightWipingClothE.ColiSneezeGuardHotHoldingTemperatureDangerZoneTimeTemperatureabuseSuppliersCDC180DegreesReheatingFLOWofFOODCovingHandWashingChemicalHACCPBiologicalROPTCSFDAColdHoldingGlassthermometerContactTime

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
  1. PPM
  2. Microwave
  3. 4 hours
  4. 145
  5. Physical
  6. 155 Degrees
  7. Active Managerial Control
  8. Infrared thermometer
  9. Utensils
  10. Hand washing Sinks
  11. Poor Personal Hygiene
  12. 3 Compartment Sink
  13. Off site
  14. Garbage
  15. Bimetallic Stemmed
  16. A.L.E.R.T.
  17. 135
  18. Air Gap
  19. Cross contact
  20. USDA
  21. Imminent health hazard
  22. Smooth
  23. Cross connection
  24. Buffet
  25. Food Contact Surface
  26. Corrective Action
  27. Sanitize
  28. Carrier
  29. 6 hours
  30. Air Curtain
  31. Air Probe thermometer
  32. Shigella
  33. 165
  34. Reheating Food
  35. RTE
  36. Cross Contamination
  37. Working Container
  38. Jaundice
  39. Gloves
  40. High Risk
  41. 171 Degrees
  42. Durable
  43. FATTOM
  44. Self Serve Area
  45. TIME TEMPERATURE INDICATOR
  46. Exclude
  47. Big Eight
  48. Wiping Cloth
  49. E. Coli
  50. Sneeze Guard
  51. Hot Holding
  52. Temperature Danger Zone
  53. Time Temperature abuse
  54. Suppliers
  55. CDC
  56. 180 Degrees
  57. Reheating
  58. FLOW of FOOD
  59. Coving
  60. Hand Washing
  61. Chemical
  62. HACCP
  63. Biological
  64. ROP
  65. TCS
  66. FDA
  67. Cold Holding
  68. Glass thermometer
  69. Contact Time