SuppliersAir ProbethermometerSmoothCrosscontact135PPMBuffet145AirCurtainOffsiteDurableSneezeGuard180DegreesFoodContactSurfaceJaundiceFATTOMAirGapTIMETEMPERATUREINDICATORHighRiskE.ColiGlovesCDC6hoursActiveManagerialControlHandWashingCorrectiveActionROPCovingContactTime171Degrees3CompartmentSinkExcludePoorPersonalHygieneGlassthermometer4hoursHACCPCarrierTimeTemperatureabuseBiologicalHandwashingSinksReheatingFoodSelfServeAreaInfraredthermometerUtensilsFDATemperatureDangerZoneChemicalColdHoldingShigellaWorkingContainerImminenthealthhazardMicrowaveHotHolding165BimetallicStemmedCrossContaminationUSDAPhysicalRTE155DegreesTCSWipingClothCrossconnectionBigEightA.L.E.R.T.ReheatingGarbageSanitizeFLOWofFOODSuppliersAir ProbethermometerSmoothCrosscontact135PPMBuffet145AirCurtainOffsiteDurableSneezeGuard180DegreesFoodContactSurfaceJaundiceFATTOMAirGapTIMETEMPERATUREINDICATORHighRiskE.ColiGlovesCDC6hoursActiveManagerialControlHandWashingCorrectiveActionROPCovingContactTime171Degrees3CompartmentSinkExcludePoorPersonalHygieneGlassthermometer4hoursHACCPCarrierTimeTemperatureabuseBiologicalHandwashingSinksReheatingFoodSelfServeAreaInfraredthermometerUtensilsFDATemperatureDangerZoneChemicalColdHoldingShigellaWorkingContainerImminenthealthhazardMicrowaveHotHolding165BimetallicStemmedCrossContaminationUSDAPhysicalRTE155DegreesTCSWipingClothCrossconnectionBigEightA.L.E.R.T.ReheatingGarbageSanitizeFLOWofFOOD

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