TimeTemperatureabusePoorPersonalHygieneROPColdHoldingFATTOMContactTimeBigEight165DurableCarrierFDACrosscontact171DegreesA.L.E.R.T.PhysicalJaundiceHotHoldingChemicalUSDABuffet155Degrees135FoodContactSurfaceCrossContaminationSuppliersGarbageShigellaUtensilsHandwashingSinksBiologicalPPME.ColiBimetallicStemmedAirCurtainExcludeTIMETEMPERATUREINDICATOR4hoursCrossconnection3CompartmentSinkSmoothHACCPFLOWofFOODHighRiskHandWashingGlassthermometer145GlovesTCSRTEReheatingFoodAir ProbethermometerActiveManagerialControlOffsiteWorkingContainerCDCCovingAirGapCorrectiveActionImminenthealthhazardMicrowaveInfraredthermometer180DegreesSanitizeReheating6hoursWipingClothSelfServeAreaSneezeGuardTemperatureDangerZoneTimeTemperatureabusePoorPersonalHygieneROPColdHoldingFATTOMContactTimeBigEight165DurableCarrierFDACrosscontact171DegreesA.L.E.R.T.PhysicalJaundiceHotHoldingChemicalUSDABuffet155Degrees135FoodContactSurfaceCrossContaminationSuppliersGarbageShigellaUtensilsHandwashingSinksBiologicalPPME.ColiBimetallicStemmedAirCurtainExcludeTIMETEMPERATUREINDICATOR4hoursCrossconnection3CompartmentSinkSmoothHACCPFLOWofFOODHighRiskHandWashingGlassthermometer145GlovesTCSRTEReheatingFoodAir ProbethermometerActiveManagerialControlOffsiteWorkingContainerCDCCovingAirGapCorrectiveActionImminenthealthhazardMicrowaveInfraredthermometer180DegreesSanitizeReheating6hoursWipingClothSelfServeAreaSneezeGuardTemperatureDangerZone

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