165FAt roomtemperatureSproutsHandle rawmeat,poultry,andseafood145FBandage thewound andsingleservice glove41 FHepatitisA24hoursInsulatedBacillusCereusNo USDAor StateDepartmentStampEvery 4hours ormore ifneededThey havenot built uptheir immunesystemCiguateraToxin inredsnapperMacaronisalad storedabove rawsalmonRemove lidof containerand putthermometerstem inIn an icewaterbathPlainBandRing20-25secInform staffof safe useand hazardsof chemicalsRestrict thefood handlerfrom workingwith foodPurchasingfish from anapprovedsupplier70 F165FAt roomtemperatureSproutsHandle rawmeat,poultry,andseafood145FBandage thewound andsingleservice glove41 FHepatitisA24hoursInsulatedBacillusCereusNo USDAor StateDepartmentStampEvery 4hours ormore ifneededThey havenot built uptheir immunesystemCiguateraToxin inredsnapperMacaronisalad storedabove rawsalmonRemove lidof containerand putthermometerstem inIn an icewaterbathPlainBandRing20-25secInform staffof safe useand hazardsof chemicalsRestrict thefood handlerfrom workingwith foodPurchasingfish from anapprovedsupplier70 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. 165 F
  2. At room temperature
  3. Sprouts
  4. Handle raw meat, poultry, and seafood
  5. 145 F
  6. Bandage the wound and single service glove
  7. 41 F
  8. Hepatitis A
  9. 24 hours
  10. Insulated
  11. Bacillus Cereus
  12. No USDA or State Department Stamp
  13. Every 4 hours or more if needed
  14. They have not built up their immune system
  15. Ciguatera Toxin in red snapper
  16. Macaroni salad stored above raw salmon
  17. Remove lid of container and put thermometer stem in
  18. In an ice water bath
  19. Plain Band Ring
  20. 20-25 sec
  21. Inform staff of safe use and hazards of chemicals
  22. Restrict the food handler from working with food
  23. Purchasing fish from an approved supplier
  24. 70 F