In an icewaterbathPurchasingfish from anapprovedsupplierSprouts41 FMacaronisalad storedabove rawsalmonCiguateraToxin inredsnapperEvery 4hours ormore ifneededHepatitisAAt roomtemperature70 FInform staffof safe useand hazardsof chemicals20-25sec145FThey havenot built uptheir immunesystemInsulatedRemove lidof containerand putthermometerstem in24hoursPlainBandRingBacillusCereusNo USDAor StateDepartmentStamp165FBandage thewound andsingleservice gloveRestrict thefood handlerfrom workingwith foodHandle rawmeat,poultry,andseafoodIn an icewaterbathPurchasingfish from anapprovedsupplierSprouts41 FMacaronisalad storedabove rawsalmonCiguateraToxin inredsnapperEvery 4hours ormore ifneededHepatitisAAt roomtemperature70 FInform staffof safe useand hazardsof chemicals20-25sec145FThey havenot built uptheir immunesystemInsulatedRemove lidof containerand putthermometerstem in24hoursPlainBandRingBacillusCereusNo USDAor StateDepartmentStamp165FBandage thewound andsingleservice gloveRestrict thefood handlerfrom workingwith foodHandle rawmeat,poultry,andseafood

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