biologicalcontaminantsleftoverspaghetti16541-135temperaturedangerzonenorovirusporksausage155hepatitisAfoodallergiespersonalhygieneflow offoodexcludeporkchop145shigellafoodallergentree nutsstuffedflounder165beefsteak145sanitize2-4Rulehandwashingcrosscontaminationreheat inmicrowave165E.coliHACCPphysicalcontaminantsfoodallergenpeanutscontaminationcriticalcontrolpointEggs hotheld forservice155foodallergenwheateggs forimmediateservice145foodallergenmilkfish145bakedturkey165variancecleanchicken165concentrationporkroast145samonellachemicalcontaminantsfoodallergensoymozzarellasticks135thawingfoodfoodallergenfishthemometerrestrictbiologicalcontaminantsleftoverspaghetti16541-135temperaturedangerzonenorovirusporksausage155hepatitisAfoodallergiespersonalhygieneflow offoodexcludeporkchop145shigellafoodallergentree nutsstuffedflounder165beefsteak145sanitize2-4Rulehandwashingcrosscontaminationreheat inmicrowave165E.coliHACCPphysicalcontaminantsfoodallergenpeanutscontaminationcriticalcontrolpointEggs hotheld forservice155foodallergenwheateggs forimmediateservice145foodallergenmilkfish145bakedturkey165variancecleanchicken165concentrationporkroast145samonellachemicalcontaminantsfoodallergensoymozzarellasticks135thawingfoodfoodallergenfishthemometerrestrict

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