sanitizecleannorovirusthawingfoodbakedturkey165chemicalcontaminantsconcentrationrestrictthemometerfoodallergentree nutsshigellaporkroast145beefsteak145foodallergenwheatEggs hotheld forservice155foodallergieseggs forimmediateservice145reheat inmicrowave165fish145chicken165personalhygienecrosscontaminationfoodallergenpeanuts2-4Rulefoodallergenmilkflow offood41-135temperaturedangerzoneHACCPE.colihandwashingporkchop145physicalcontaminantsleftoverspaghetti165foodallergenfishcontaminationcriticalcontrolpointhepatitisAvarianceporksausage155samonellaexcludestuffedflounder165biologicalcontaminantsfoodallergensoymozzarellasticks135sanitizecleannorovirusthawingfoodbakedturkey165chemicalcontaminantsconcentrationrestrictthemometerfoodallergentree nutsshigellaporkroast145beefsteak145foodallergenwheatEggs hotheld forservice155foodallergieseggs forimmediateservice145reheat inmicrowave165fish145chicken165personalhygienecrosscontaminationfoodallergenpeanuts2-4Rulefoodallergenmilkflow offood41-135temperaturedangerzoneHACCPE.colihandwashingporkchop145physicalcontaminantsleftoverspaghetti165foodallergenfishcontaminationcriticalcontrolpointhepatitisAvarianceporksausage155samonellaexcludestuffedflounder165biologicalcontaminantsfoodallergensoymozzarellasticks135

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