E.colisamonellaporksausage155bakedturkey165chicken165foodallergentree nutschemicalcontaminantsfoodallergenmilkfoodallergenfishcriticalcontrolpointleftoverspaghetti165HACCPcrosscontaminationhepatitisApersonalhygieneflow offood2-4RulefoodallergensoysanitizethawingfoodphysicalcontaminantsEggs hotheld forservice155eggs forimmediateservice145themometervariance41-135temperaturedangerzoneporkroast145foodallergiesmozzarellasticks135cleanbeefsteak145excludenorovirusfoodallergenpeanutsfish145contaminationbiologicalcontaminantsrestrictporkchop145reheat inmicrowave165foodallergenwheathandwashingconcentrationstuffedflounder165shigellaE.colisamonellaporksausage155bakedturkey165chicken165foodallergentree nutschemicalcontaminantsfoodallergenmilkfoodallergenfishcriticalcontrolpointleftoverspaghetti165HACCPcrosscontaminationhepatitisApersonalhygieneflow offood2-4RulefoodallergensoysanitizethawingfoodphysicalcontaminantsEggs hotheld forservice155eggs forimmediateservice145themometervariance41-135temperaturedangerzoneporkroast145foodallergiesmozzarellasticks135cleanbeefsteak145excludenorovirusfoodallergenpeanutsfish145contaminationbiologicalcontaminantsrestrictporkchop145reheat inmicrowave165foodallergenwheathandwashingconcentrationstuffedflounder165shigella

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