BiologicalHACCPAir ProbethermometerSneezeGuardTCSReheatingFoodCDCDurableCrosscontact180Degrees155DegreesCrossContaminationContactTimeAirGapHandwashingSinksFATTOMCrossconnectionUtensilsHandWashingPoorPersonalHygieneFLOWofFOODTimeTemperatureabuseSmooth1456hours4hoursGlovesTemperatureDangerZoneSelfServeAreaHighRiskRTEFoodContactSurfaceImminenthealthhazardBuffetWipingCloth135HotHoldingCorrectiveActionSuppliersChemicalPhysicalExclude165OffsiteSanitizeGarbageTIMETEMPERATUREINDICATORWorkingContainerCovingBimetallicStemmedGlassthermometerROPUSDA171DegreesAirCurtainBigEightColdHoldingInfraredthermometerReheatingPPME.ColiFDA3CompartmentSinkMicrowaveShigellaActiveManagerialControlCarrierA.L.E.R.T.JaundiceBiologicalHACCPAir ProbethermometerSneezeGuardTCSReheatingFoodCDCDurableCrosscontact180Degrees155DegreesCrossContaminationContactTimeAirGapHandwashingSinksFATTOMCrossconnectionUtensilsHandWashingPoorPersonalHygieneFLOWofFOODTimeTemperatureabuseSmooth1456hours4hoursGlovesTemperatureDangerZoneSelfServeAreaHighRiskRTEFoodContactSurfaceImminenthealthhazardBuffetWipingCloth135HotHoldingCorrectiveActionSuppliersChemicalPhysicalExclude165OffsiteSanitizeGarbageTIMETEMPERATUREINDICATORWorkingContainerCovingBimetallicStemmedGlassthermometerROPUSDA171DegreesAirCurtainBigEightColdHoldingInfraredthermometerReheatingPPME.ColiFDA3CompartmentSinkMicrowaveShigellaActiveManagerialControlCarrierA.L.E.R.T.Jaundice

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