3CompartmentSinkCarrierCrosscontactTemperatureDangerZoneReheatingFood4hoursHandWashingWipingClothGarbagePhysical171DegreesTIMETEMPERATUREINDICATORBigEightExcludeTimeTemperatureabuseHighRiskHandwashingSinksGlovesActiveManagerialControlUtensilsShigellaFLOWofFOODUSDAAirGapA.L.E.R.T.InfraredthermometerE.ColiFoodContactSurfacePPMROPBiologicalChemical1456hoursBuffet135SelfServeAreaContactTimeRTEReheatingHotHoldingOffsiteBimetallicStemmedSneezeGuardFATTOMSanitizeCorrectiveActionAirCurtainPoorPersonalHygieneTCSHACCPSuppliersFDAColdHoldingCDCCoving165MicrowaveJaundiceImminenthealthhazardWorkingContainerSmoothGlassthermometerCrossContaminationCrossconnection180DegreesDurable155DegreesAir Probethermometer3CompartmentSinkCarrierCrosscontactTemperatureDangerZoneReheatingFood4hoursHandWashingWipingClothGarbagePhysical171DegreesTIMETEMPERATUREINDICATORBigEightExcludeTimeTemperatureabuseHighRiskHandwashingSinksGlovesActiveManagerialControlUtensilsShigellaFLOWofFOODUSDAAirGapA.L.E.R.T.InfraredthermometerE.ColiFoodContactSurfacePPMROPBiologicalChemical1456hoursBuffet135SelfServeAreaContactTimeRTEReheatingHotHoldingOffsiteBimetallicStemmedSneezeGuardFATTOMSanitizeCorrectiveActionAirCurtainPoorPersonalHygieneTCSHACCPSuppliersFDAColdHoldingCDCCoving165MicrowaveJaundiceImminenthealthhazardWorkingContainerSmoothGlassthermometerCrossContaminationCrossconnection180DegreesDurable155DegreesAir Probethermometer

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