mozzarellasticks135thawingfoodfish145cleanporkchop145leftoverspaghetti165Eggs hotheld forservice155physicalcontaminantsfoodallergentree nutsreheat inmicrowave16541-135temperaturedangerzonebakedturkey165handwashing2-4Rulefoodallergenfishcontaminationthemometereggs forimmediateservice145criticalcontrolpointrestrictporkroast145flow offoodfoodallergensoyvariancechicken165biologicalcontaminantssamonellaE.coliporksausage155beefsteak145hepatitisAconcentrationfoodallergenwheatnorovirusHACCPexcludecrosscontaminationfoodallergenmilkshigellachemicalcontaminantssanitizefoodallergenpeanutsstuffedflounder165foodallergiespersonalhygienemozzarellasticks135thawingfoodfish145cleanporkchop145leftoverspaghetti165Eggs hotheld forservice155physicalcontaminantsfoodallergentree nutsreheat inmicrowave16541-135temperaturedangerzonebakedturkey165handwashing2-4Rulefoodallergenfishcontaminationthemometereggs forimmediateservice145criticalcontrolpointrestrictporkroast145flow offoodfoodallergensoyvariancechicken165biologicalcontaminantssamonellaE.coliporksausage155beefsteak145hepatitisAconcentrationfoodallergenwheatnorovirusHACCPexcludecrosscontaminationfoodallergenmilkshigellachemicalcontaminantssanitizefoodallergenpeanutsstuffedflounder165foodallergiespersonalhygiene

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