crosscontaminationrestrictleftoverspaghetti165foodallergenmilkconcentrationnorovirusphysicalcontaminantsstuffedflounder165samonellathawingfoodpersonalhygienecleanporksausage155porkroast145fish145foodallergentree nutsbakedturkey165HACCPcontaminationfoodallergenfishchemicalcontaminantsexcludefoodallergenwheatchicken165foodallergiesvariance2-4Rule41-135temperaturedangerzoneshigellahepatitisAcriticalcontrolpointhandwashingEggs hotheld forservice155E.colireheat inmicrowave165eggs forimmediateservice145porkchop145beefsteak145sanitizefoodallergensoythemometerfoodallergenpeanutsmozzarellasticks135flow offoodbiologicalcontaminantscrosscontaminationrestrictleftoverspaghetti165foodallergenmilkconcentrationnorovirusphysicalcontaminantsstuffedflounder165samonellathawingfoodpersonalhygienecleanporksausage155porkroast145fish145foodallergentree nutsbakedturkey165HACCPcontaminationfoodallergenfishchemicalcontaminantsexcludefoodallergenwheatchicken165foodallergiesvariance2-4Rule41-135temperaturedangerzoneshigellahepatitisAcriticalcontrolpointhandwashingEggs hotheld forservice155E.colireheat inmicrowave165eggs forimmediateservice145porkchop145beefsteak145sanitizefoodallergensoythemometerfoodallergenpeanutsmozzarellasticks135flow offoodbiologicalcontaminants

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