sanitizebiologicalcontaminantssamonellathemometermozzarellasticks135contaminationporkchop145stuffedflounder165cleanE.coliHACCPchemicalcontaminantseggs forimmediateservice145reheat inmicrowave165variancefish145beefsteak145foodallergenpeanutsbakedturkey165foodallergentree nutsconcentrationcriticalcontrolpointflow offoodporksausage155foodallergensoyfoodallergies41-135temperaturedangerzonefoodallergenmilkphysicalcontaminantsthawingfoodporkroast145norovirushepatitisAfoodallergenfishexcludeEggs hotheld forservice155restricthandwashingcrosscontaminationleftoverspaghetti1652-4Rulepersonalhygieneshigellafoodallergenwheatchicken165sanitizebiologicalcontaminantssamonellathemometermozzarellasticks135contaminationporkchop145stuffedflounder165cleanE.coliHACCPchemicalcontaminantseggs forimmediateservice145reheat inmicrowave165variancefish145beefsteak145foodallergenpeanutsbakedturkey165foodallergentree nutsconcentrationcriticalcontrolpointflow offoodporksausage155foodallergensoyfoodallergies41-135temperaturedangerzonefoodallergenmilkphysicalcontaminantsthawingfoodporkroast145norovirushepatitisAfoodallergenfishexcludeEggs hotheld forservice155restricthandwashingcrosscontaminationleftoverspaghetti1652-4Rulepersonalhygieneshigellafoodallergenwheatchicken165

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