HepatitisABacillusCereusRemove lidof containerand putthermometerstem in165FHandle rawmeat,poultry,andseafoodInsulatedNo USDAor StateDepartmentStamp70 FThey havenot built uptheir immunesystemPurchasingfish from anapprovedsupplier24hours20-25secBandage thewound andsingleservice gloveInform staffof safe useand hazardsof chemicalsPlainBandRingCiguateraToxin inredsnapperMacaronisalad storedabove rawsalmonRestrict thefood handlerfrom workingwith foodAt roomtemperature145F41 FIn an icewaterbathEvery 4hours ormore ifneededSproutsHepatitisABacillusCereusRemove lidof containerand putthermometerstem in165FHandle rawmeat,poultry,andseafoodInsulatedNo USDAor StateDepartmentStamp70 FThey havenot built uptheir immunesystemPurchasingfish from anapprovedsupplier24hours20-25secBandage thewound andsingleservice gloveInform staffof safe useand hazardsof chemicalsPlainBandRingCiguateraToxin inredsnapperMacaronisalad storedabove rawsalmonRestrict thefood handlerfrom workingwith foodAt roomtemperature145F41 FIn an icewaterbathEvery 4hours ormore ifneededSprouts

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Hepatitis A
  2. Bacillus Cereus
  3. Remove lid of container and put thermometer stem in
  4. 165 F
  5. Handle raw meat, poultry, and seafood
  6. Insulated
  7. No USDA or State Department Stamp
  8. 70 F
  9. They have not built up their immune system
  10. Purchasing fish from an approved supplier
  11. 24 hours
  12. 20-25 sec
  13. Bandage the wound and single service glove
  14. Inform staff of safe use and hazards of chemicals
  15. Plain Band Ring
  16. Ciguatera Toxin in red snapper
  17. Macaroni salad stored above raw salmon
  18. Restrict the food handler from working with food
  19. At room temperature
  20. 145 F
  21. 41 F
  22. In an ice water bath
  23. Every 4 hours or more if needed
  24. Sprouts