hepatitisAbeefsteak145foodallergenwheatrestrictmozzarellasticks135thawingfoodcrosscontaminationsamonellaEggs hotheld forservice155foodallergentree nutsHACCPleftoverspaghetti165shigellaporkchop145chicken165eggs forimmediateservice145varianceE.colinorovirusreheat inmicrowave165physicalcontaminants41-135temperaturedangerzoneflow offoodpersonalhygienechemicalcontaminantsthemometerbakedturkey165concentrationhandwashing2-4Rulecleanfoodallergensoystuffedflounder165foodallergenfishfoodallergiesporksausage155porkroast145excludefish145sanitizecriticalcontrolpointbiologicalcontaminantsfoodallergenmilkfoodallergenpeanutscontaminationhepatitisAbeefsteak145foodallergenwheatrestrictmozzarellasticks135thawingfoodcrosscontaminationsamonellaEggs hotheld forservice155foodallergentree nutsHACCPleftoverspaghetti165shigellaporkchop145chicken165eggs forimmediateservice145varianceE.colinorovirusreheat inmicrowave165physicalcontaminants41-135temperaturedangerzoneflow offoodpersonalhygienechemicalcontaminantsthemometerbakedturkey165concentrationhandwashing2-4Rulecleanfoodallergensoystuffedflounder165foodallergenfishfoodallergiesporksausage155porkroast145excludefish145sanitizecriticalcontrolpointbiologicalcontaminantsfoodallergenmilkfoodallergenpeanutscontamination

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