WorkingContainerCDC3CompartmentSinkJaundiceCrossconnectionDurableChemicalWipingCloth155DegreesColdHoldingShigellaImminenthealthhazardUSDAHandwashingSinksExcludePhysicalGlassthermometerAirGapAirCurtainSneezeGuardE.ColiSuppliersHandWashingFATTOMPoorPersonalHygieneBimetallicStemmedHotHoldingCrossContaminationHighRisk1456hoursUtensils165CovingAir Probethermometer135GarbageCrosscontactGlovesFDARTEROPReheatingContactTimeBuffetTimeTemperatureabuse180DegreesFLOWofFOODHACCPMicrowaveCorrectiveActionTemperatureDangerZoneFoodContactSurfaceA.L.E.R.T.CarrierPPM4hours171DegreesSmoothBiologicalBigEightInfraredthermometerTIMETEMPERATUREINDICATORSelfServeAreaReheatingFoodSanitizeTCSOffsiteActiveManagerialControlWorkingContainerCDC3CompartmentSinkJaundiceCrossconnectionDurableChemicalWipingCloth155DegreesColdHoldingShigellaImminenthealthhazardUSDAHandwashingSinksExcludePhysicalGlassthermometerAirGapAirCurtainSneezeGuardE.ColiSuppliersHandWashingFATTOMPoorPersonalHygieneBimetallicStemmedHotHoldingCrossContaminationHighRisk1456hoursUtensils165CovingAir Probethermometer135GarbageCrosscontactGlovesFDARTEROPReheatingContactTimeBuffetTimeTemperatureabuse180DegreesFLOWofFOODHACCPMicrowaveCorrectiveActionTemperatureDangerZoneFoodContactSurfaceA.L.E.R.T.CarrierPPM4hours171DegreesSmoothBiologicalBigEightInfraredthermometerTIMETEMPERATUREINDICATORSelfServeAreaReheatingFoodSanitizeTCSOffsiteActiveManagerialControl

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