foodallergenmilkfish145concentrationsanitizeporkroast145criticalcontrolpointE.colimozzarellasticks135reheat inmicrowave165samonellaporkchop145crosscontaminationbiologicalcontaminantschicken165norovirusfoodallergiesfoodallergensoy2-4Rulephysicalcontaminants41-135temperaturedangerzonebakedturkey165variancestuffedflounder165themometereggs forimmediateservice145shigellaleftoverspaghetti165beefsteak145cleanfoodallergentree nutsfoodallergenfishporksausage155hepatitisApersonalhygieneEggs hotheld forservice155chemicalcontaminantsHACCPfoodallergenmilkfish145concentrationsanitizeporkroast145criticalcontrolpointE.colimozzarellasticks135reheat inmicrowave165samonellaporkchop145crosscontaminationbiologicalcontaminantschicken165norovirusfoodallergiesfoodallergensoy2-4Rulephysicalcontaminants41-135temperaturedangerzonebakedturkey165variancestuffedflounder165themometereggs forimmediateservice145shigellaleftoverspaghetti165beefsteak145cleanfoodallergentree nutsfoodallergenfishporksausage155hepatitisApersonalhygieneEggs hotheld forservice155chemicalcontaminantsHACCP

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
  1. food allergen milk
  2. fish 145
  3. concentration
  4. sanitize
  5. pork roast 145
  6. critical control point
  7. E. coli
  8. mozzarella sticks 135
  9. reheat in microwave 165
  10. samonella
  11. pork chop 145
  12. cross contamination
  13. biological contaminants
  14. chicken 165
  15. norovirus
  16. food allergies
  17. food allergen soy
  18. 2-4 Rule
  19. physical contaminants
  20. 41-135 temperature danger zone
  21. baked turkey 165
  22. variance
  23. stuffed flounder 165
  24. themometer
  25. eggs for immediate service 145
  26. shigella
  27. leftover spaghetti 165
  28. beef steak 145
  29. clean
  30. food allergen tree nuts
  31. food allergen fish
  32. pork sausage 155
  33. hepatitis A
  34. personal hygiene
  35. Eggs hot held for service 155
  36. chemical contaminants
  37. HACCP