CrossconnectionTimeTemperatureabuseTemperatureDangerZoneGlassthermometerMicrowaveGarbageInfraredthermometer3CompartmentSinkBuffetHACCPSanitizePPMFDAGlovesTCSImminenthealthhazard6hoursE.ColiBimetallicStemmedExcludeCrosscontactSuppliersReheating4hoursAirCurtain155DegreesCrossContaminationContactTimeOffsite165HotHoldingReheatingFoodChemicalJaundiceShigellaFoodContactSurfacePhysicalCarrierRTEBiologicalSneezeGuardUSDAPoorPersonalHygieneHandwashingSinksHighRiskA.L.E.R.T.SmoothCoving180DegreesDurableFLOWofFOODUtensils135ActiveManagerialControlColdHoldingFATTOMCDCWorkingContainer171DegreesBigEightAirGapTIMETEMPERATUREINDICATORSelfServeAreaWipingClothHandWashingAir ProbethermometerROP145CorrectiveActionCrossconnectionTimeTemperatureabuseTemperatureDangerZoneGlassthermometerMicrowaveGarbageInfraredthermometer3CompartmentSinkBuffetHACCPSanitizePPMFDAGlovesTCSImminenthealthhazard6hoursE.ColiBimetallicStemmedExcludeCrosscontactSuppliersReheating4hoursAirCurtain155DegreesCrossContaminationContactTimeOffsite165HotHoldingReheatingFoodChemicalJaundiceShigellaFoodContactSurfacePhysicalCarrierRTEBiologicalSneezeGuardUSDAPoorPersonalHygieneHandwashingSinksHighRiskA.L.E.R.T.SmoothCoving180DegreesDurableFLOWofFOODUtensils135ActiveManagerialControlColdHoldingFATTOMCDCWorkingContainer171DegreesBigEightAirGapTIMETEMPERATUREINDICATORSelfServeAreaWipingClothHandWashingAir ProbethermometerROP145CorrectiveAction

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