sanitizesamonellafoodallergenpeanutschicken165cleanfoodallergentree nutsbeefsteak145Eggs hotheld forservice15541-135temperaturedangerzonechemicalcontaminantscriticalcontrolpointhepatitisAeggs forimmediateservice145fish145HACCPporkroast145leftoverspaghetti165E.coliconcentrationphysicalcontaminantsfoodallergenfishshigellanorovirusvarianceflow offoodporkchop145reheat inmicrowave165excludeporksausage155foodallergensoythawingfoodcontaminationcrosscontaminationpersonalhygienefoodallergenmilk2-4Rulebiologicalcontaminantshandwashingmozzarellasticks135themometerfoodallergiesrestrictbakedturkey165foodallergenwheatstuffedflounder165sanitizesamonellafoodallergenpeanutschicken165cleanfoodallergentree nutsbeefsteak145Eggs hotheld forservice15541-135temperaturedangerzonechemicalcontaminantscriticalcontrolpointhepatitisAeggs forimmediateservice145fish145HACCPporkroast145leftoverspaghetti165E.coliconcentrationphysicalcontaminantsfoodallergenfishshigellanorovirusvarianceflow offoodporkchop145reheat inmicrowave165excludeporksausage155foodallergensoythawingfoodcontaminationcrosscontaminationpersonalhygienefoodallergenmilk2-4Rulebiologicalcontaminantshandwashingmozzarellasticks135themometerfoodallergiesrestrictbakedturkey165foodallergenwheatstuffedflounder165

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
  1. sanitize
  2. samonella
  3. food allergen peanuts
  4. chicken 165
  5. clean
  6. food allergen tree nuts
  7. beef steak 145
  8. Eggs hot held for service 155
  9. 41-135 temperature danger zone
  10. chemical contaminants
  11. critical control point
  12. hepatitis A
  13. eggs for immediate service 145
  14. fish 145
  15. HACCP
  16. pork roast 145
  17. leftover spaghetti 165
  18. E. coli
  19. concentration
  20. physical contaminants
  21. food allergen fish
  22. shigella
  23. norovirus
  24. variance
  25. flow of food
  26. pork chop 145
  27. reheat in microwave 165
  28. exclude
  29. pork sausage 155
  30. food allergen soy
  31. thawing food
  32. contamination
  33. cross contamination
  34. personal hygiene
  35. food allergen milk
  36. 2-4 Rule
  37. biological contaminants
  38. hand washing
  39. mozzarella sticks 135
  40. themometer
  41. food allergies
  42. restrict
  43. baked turkey 165
  44. food allergen wheat
  45. stuffed flounder 165