2-4Rulethemometercrosscontaminationphysicalcontaminantsvarianceeggs forimmediateservice145concentrationfoodallergieshandwashingbakedturkey165sanitizehepatitisAnorovirusE.coliEggs hotheld forservice155beefsteak145foodallergenpeanutsbiologicalcontaminantscontaminationporkchop145shigellaporkroast14541-135temperaturedangerzoneflow offoodexcludecriticalcontrolpointHACCPsamonellacleanthawingfoodchemicalcontaminantsreheat inmicrowave165leftoverspaghetti165mozzarellasticks135stuffedflounder165foodallergenwheatrestrictfoodallergenfishfoodallergenmilkfoodallergensoypersonalhygieneporksausage155chicken165fish145foodallergentree nuts2-4Rulethemometercrosscontaminationphysicalcontaminantsvarianceeggs forimmediateservice145concentrationfoodallergieshandwashingbakedturkey165sanitizehepatitisAnorovirusE.coliEggs hotheld forservice155beefsteak145foodallergenpeanutsbiologicalcontaminantscontaminationporkchop145shigellaporkroast14541-135temperaturedangerzoneflow offoodexcludecriticalcontrolpointHACCPsamonellacleanthawingfoodchemicalcontaminantsreheat inmicrowave165leftoverspaghetti165mozzarellasticks135stuffedflounder165foodallergenwheatrestrictfoodallergenfishfoodallergenmilkfoodallergensoypersonalhygieneporksausage155chicken165fish145foodallergentree nuts

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