porksausage155leftoverspaghetti165cleanmozzarellasticks135hepatitisAnorovirusexcludefoodallergenmilkbeefsteak145bakedturkey165foodallergiesEggs hotheld forservice155samonellabiologicalcontaminantsphysicalcontaminantshandwashingrestrictfoodallergenfishchicken165porkroast1452-4Ruleflow offoodstuffedflounder165fish145foodallergenwheatfoodallergentree nuts41-135temperaturedangerzonepersonalhygieneHACCPcriticalcontrolpointcrosscontaminationconcentrationE.colisanitizethawingfoodreheat inmicrowave165porkchop145shigellaeggs forimmediateservice145chemicalcontaminantsfoodallergenpeanutscontaminationthemometervariancefoodallergensoyporksausage155leftoverspaghetti165cleanmozzarellasticks135hepatitisAnorovirusexcludefoodallergenmilkbeefsteak145bakedturkey165foodallergiesEggs hotheld forservice155samonellabiologicalcontaminantsphysicalcontaminantshandwashingrestrictfoodallergenfishchicken165porkroast1452-4Ruleflow offoodstuffedflounder165fish145foodallergenwheatfoodallergentree nuts41-135temperaturedangerzonepersonalhygieneHACCPcriticalcontrolpointcrosscontaminationconcentrationE.colisanitizethawingfoodreheat inmicrowave165porkchop145shigellaeggs forimmediateservice145chemicalcontaminantsfoodallergenpeanutscontaminationthemometervariancefoodallergensoy

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