Bandage thewound andsingleservice glove165FNo USDAor StateDepartmentStampBacillusCereusAt roomtemperatureRestrict thefood handlerfrom workingwith foodPurchasingfish from anapprovedsupplier24hoursInform staffof safe useand hazardsof chemicals41 FCiguateraToxin inredsnapperMacaronisalad storedabove rawsalmon145FInsulatedHepatitisAHandle rawmeat,poultry,andseafoodIn an icewaterbathThey havenot built uptheir immunesystemSproutsPlainBandRingRemove lidof containerand putthermometerstem in20-25secEvery 4hours ormore ifneeded70 FBandage thewound andsingleservice glove165FNo USDAor StateDepartmentStampBacillusCereusAt roomtemperatureRestrict thefood handlerfrom workingwith foodPurchasingfish from anapprovedsupplier24hoursInform staffof safe useand hazardsof chemicals41 FCiguateraToxin inredsnapperMacaronisalad storedabove rawsalmon145FInsulatedHepatitisAHandle rawmeat,poultry,andseafoodIn an icewaterbathThey havenot built uptheir immunesystemSproutsPlainBandRingRemove lidof containerand putthermometerstem in20-25secEvery 4hours ormore ifneeded70 F

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