GlassthermometerFDAExcludeBigEightCDCA.L.E.R.T.ColdHoldingActiveManagerialControlE.ColiFATTOMImminenthealthhazardReheatingPoorPersonalHygieneRTETimeTemperatureabuseInfraredthermometerDurable165155DegreesWorkingContainerOffsiteHighRiskAirCurtainCarrier4hoursReheatingFoodHandwashingSinksPhysical180DegreesPPMContactTimeCrossContaminationHotHoldingCorrectiveActionSanitize145BimetallicStemmedBiologicalCrossconnectionShigellaROPJaundiceUtensilsTemperatureDangerZoneCovingCrosscontact171DegreesBuffet135SuppliersMicrowaveHandWashingHACCPWipingClothChemicalSmoothTCS6hoursSneezeGuardAir ProbethermometerTIMETEMPERATUREINDICATORGlovesUSDASelfServeAreaFoodContactSurfaceFLOWofFOODAirGapGarbage3CompartmentSinkGlassthermometerFDAExcludeBigEightCDCA.L.E.R.T.ColdHoldingActiveManagerialControlE.ColiFATTOMImminenthealthhazardReheatingPoorPersonalHygieneRTETimeTemperatureabuseInfraredthermometerDurable165155DegreesWorkingContainerOffsiteHighRiskAirCurtainCarrier4hoursReheatingFoodHandwashingSinksPhysical180DegreesPPMContactTimeCrossContaminationHotHoldingCorrectiveActionSanitize145BimetallicStemmedBiologicalCrossconnectionShigellaROPJaundiceUtensilsTemperatureDangerZoneCovingCrosscontact171DegreesBuffet135SuppliersMicrowaveHandWashingHACCPWipingClothChemicalSmoothTCS6hoursSneezeGuardAir ProbethermometerTIMETEMPERATUREINDICATORGlovesUSDASelfServeAreaFoodContactSurfaceFLOWofFOODAirGapGarbage3CompartmentSink

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