Carrier4hoursFLOWofFOODChemicalImminenthealthhazardTIMETEMPERATUREINDICATORTimeTemperatureabuseRTEE.ColiHighRiskWorkingContainerHandwashingSinksPPMReheatingFood3CompartmentSinkGlassthermometerBigEightReheatingColdHolding6hoursUSDAHACCPSmoothFoodContactSurfaceBimetallicStemmedBiologicalGlovesHotHoldingBuffetSuppliersDurableCDCAir ProbethermometerPoorPersonalHygieneMicrowaveWipingClothHandWashingAirGapTemperatureDangerZone155DegreesUtensilsPhysicalOffsiteInfraredthermometerExcludeCrosscontactROPCovingJaundiceSelfServeAreaAirCurtainSanitize135FATTOMTCSCrossContaminationA.L.E.R.T.165Garbage145171DegreesCorrectiveActionShigella180DegreesActiveManagerialControlContactTimeSneezeGuardCrossconnectionFDACarrier4hoursFLOWofFOODChemicalImminenthealthhazardTIMETEMPERATUREINDICATORTimeTemperatureabuseRTEE.ColiHighRiskWorkingContainerHandwashingSinksPPMReheatingFood3CompartmentSinkGlassthermometerBigEightReheatingColdHolding6hoursUSDAHACCPSmoothFoodContactSurfaceBimetallicStemmedBiologicalGlovesHotHoldingBuffetSuppliersDurableCDCAir ProbethermometerPoorPersonalHygieneMicrowaveWipingClothHandWashingAirGapTemperatureDangerZone155DegreesUtensilsPhysicalOffsiteInfraredthermometerExcludeCrosscontactROPCovingJaundiceSelfServeAreaAirCurtainSanitize135FATTOMTCSCrossContaminationA.L.E.R.T.165Garbage145171DegreesCorrectiveActionShigella180DegreesActiveManagerialControlContactTimeSneezeGuardCrossconnectionFDA

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