chemicalcontaminantsphysicalcontaminantseggs forimmediateservice145samonellaflow offoodreheat inmicrowave165E.colipersonalhygieneshigellathemometerfoodallergensoybeefsteak145Eggs hotheld forservice155fish1452-4Rulemozzarellasticks135crosscontaminationchicken165foodallergenwheatleftoverspaghetti165foodallergiesfoodallergenmilkthawingfoodfoodallergenfishfoodallergentree nutsporksausage155handwashingcriticalcontrolpointsanitizeporkroast145variancecontaminationhepatitisAHACCPrestrictstuffedflounder165porkchop14541-135temperaturedangerzonecleanbakedturkey165excludefoodallergenpeanutsbiologicalcontaminantsnorovirusconcentrationchemicalcontaminantsphysicalcontaminantseggs forimmediateservice145samonellaflow offoodreheat inmicrowave165E.colipersonalhygieneshigellathemometerfoodallergensoybeefsteak145Eggs hotheld forservice155fish1452-4Rulemozzarellasticks135crosscontaminationchicken165foodallergenwheatleftoverspaghetti165foodallergiesfoodallergenmilkthawingfoodfoodallergenfishfoodallergentree nutsporksausage155handwashingcriticalcontrolpointsanitizeporkroast145variancecontaminationhepatitisAHACCPrestrictstuffedflounder165porkchop14541-135temperaturedangerzonecleanbakedturkey165excludefoodallergenpeanutsbiologicalcontaminantsnorovirusconcentration

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