E.colisanitizefoodallergentree nutsmozzarellasticks135variancephysicalcontaminantsbeefsteak145stuffedflounder165fish145foodallergenfishhepatitisAporksausage155Eggs hotheld forservice155reheat inmicrowave165biologicalcontaminantsthemometerpersonalhygienefoodallergieschicken165criticalcontrolpointchemicalcontaminantsshigellafoodallergensoynoroviruscleaneggs forimmediateservice145crosscontamination41-135temperaturedangerzoneleftoverspaghetti1652-4RuleHACCPporkchop145bakedturkey165porkroast145samonellafoodallergenmilkconcentrationE.colisanitizefoodallergentree nutsmozzarellasticks135variancephysicalcontaminantsbeefsteak145stuffedflounder165fish145foodallergenfishhepatitisAporksausage155Eggs hotheld forservice155reheat inmicrowave165biologicalcontaminantsthemometerpersonalhygienefoodallergieschicken165criticalcontrolpointchemicalcontaminantsshigellafoodallergensoynoroviruscleaneggs forimmediateservice145crosscontamination41-135temperaturedangerzoneleftoverspaghetti1652-4RuleHACCPporkchop145bakedturkey165porkroast145samonellafoodallergenmilkconcentration

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