leftoverspaghetti165HACCPcrosscontaminationfoodallergentree nutsflow offoodfoodallergenfishthemometernorovirusrestrict41-135temperaturedangerzonefoodallergensoyporkroast145personalhygieneshigellaporksausage155beefsteak145bakedturkey165thawingfoodvariancechicken165handwashingconcentrationcriticalcontrolpointfoodallergiesfish145mozzarellasticks135contaminationfoodallergenwheatporkchop145biologicalcontaminantssanitizeEggs hotheld forservice155foodallergenpeanutseggs forimmediateservice145E.colifoodallergenmilkphysicalcontaminantshepatitisAreheat inmicrowave165excludesamonella2-4Rulestuffedflounder165cleanchemicalcontaminantsleftoverspaghetti165HACCPcrosscontaminationfoodallergentree nutsflow offoodfoodallergenfishthemometernorovirusrestrict41-135temperaturedangerzonefoodallergensoyporkroast145personalhygieneshigellaporksausage155beefsteak145bakedturkey165thawingfoodvariancechicken165handwashingconcentrationcriticalcontrolpointfoodallergiesfish145mozzarellasticks135contaminationfoodallergenwheatporkchop145biologicalcontaminantssanitizeEggs hotheld forservice155foodallergenpeanutseggs forimmediateservice145E.colifoodallergenmilkphysicalcontaminantshepatitisAreheat inmicrowave165excludesamonella2-4Rulestuffedflounder165cleanchemicalcontaminants

ServSafe Review - 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. leftover spaghetti 165
  2. HACCP
  3. cross contamination
  4. food allergen tree nuts
  5. flow of food
  6. food allergen fish
  7. themometer
  8. norovirus
  9. restrict
  10. 41-135 temperature danger zone
  11. food allergen soy
  12. pork roast 145
  13. personal hygiene
  14. shigella
  15. pork sausage 155
  16. beef steak 145
  17. baked turkey 165
  18. thawing food
  19. variance
  20. chicken 165
  21. hand washing
  22. concentration
  23. critical control point
  24. food allergies
  25. fish 145
  26. mozzarella sticks 135
  27. contamination
  28. food allergen wheat
  29. pork chop 145
  30. biological contaminants
  31. sanitize
  32. Eggs hot held for service 155
  33. food allergen peanuts
  34. eggs for immediate service 145
  35. E. coli
  36. food allergen milk
  37. physical contaminants
  38. hepatitis A
  39. reheat in microwave 165
  40. exclude
  41. samonella
  42. 2-4 Rule
  43. stuffed flounder 165
  44. clean
  45. chemical contaminants