No USDAor StateDepartmentStamp70 FInsulatedSproutsAt roomtemperature20-25sec41 FIn an icewaterbathRemove lidof containerand putthermometerstem in165FBandage thewound andsingleservice glovePlainBandRingCiguateraToxin inredsnapper24hours145FPurchasingfish from anapprovedsupplierHepatitisAMacaronisalad storedabove rawsalmonRestrict thefood handlerfrom workingwith foodInform staffof safe useand hazardsof chemicalsThey havenot built uptheir immunesystemHandle rawmeat,poultry,andseafoodEvery 4hours ormore ifneededBacillusCereusNo USDAor StateDepartmentStamp70 FInsulatedSproutsAt roomtemperature20-25sec41 FIn an icewaterbathRemove lidof containerand putthermometerstem in165FBandage thewound andsingleservice glovePlainBandRingCiguateraToxin inredsnapper24hours145FPurchasingfish from anapprovedsupplierHepatitisAMacaronisalad storedabove rawsalmonRestrict thefood handlerfrom workingwith foodInform staffof safe useand hazardsof chemicalsThey havenot built uptheir immunesystemHandle rawmeat,poultry,andseafoodEvery 4hours ormore ifneededBacillusCereus

ServSafe (A) - 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. No USDA or State Department Stamp
  2. 70 F
  3. Insulated
  4. Sprouts
  5. At room temperature
  6. 20-25 sec
  7. 41 F
  8. In an ice water bath
  9. Remove lid of container and put thermometer stem in
  10. 165 F
  11. Bandage the wound and single service glove
  12. Plain Band Ring
  13. Ciguatera Toxin in red snapper
  14. 24 hours
  15. 145 F
  16. Purchasing fish from an approved supplier
  17. Hepatitis A
  18. Macaroni salad stored above raw salmon
  19. Restrict the food handler from working with food
  20. Inform staff of safe use and hazards of chemicals
  21. They have not built up their immune system
  22. Handle raw meat, poultry, and seafood
  23. Every 4 hours or more if needed
  24. Bacillus Cereus