shigellaleftoverspaghetti165crosscontaminationEggs hotheld forservice155cleanporkchop145varianceconcentration2-4Rulereheat inmicrowave165chicken165hepatitisAcriticalcontrolpointnorovirusporkroast145biologicalcontaminantsbeefsteak145foodallergenmilksamonellastuffedflounder165porksausage155chemicalcontaminantsE.colithemometerfoodallergentree nutsfoodallergensoypersonalhygieneeggs forimmediateservice145fish145physicalcontaminantsfoodallergiesHACCPsanitizebakedturkey165mozzarellasticks13541-135temperaturedangerzonefoodallergenfishshigellaleftoverspaghetti165crosscontaminationEggs hotheld forservice155cleanporkchop145varianceconcentration2-4Rulereheat inmicrowave165chicken165hepatitisAcriticalcontrolpointnorovirusporkroast145biologicalcontaminantsbeefsteak145foodallergenmilksamonellastuffedflounder165porksausage155chemicalcontaminantsE.colithemometerfoodallergentree nutsfoodallergensoypersonalhygieneeggs forimmediateservice145fish145physicalcontaminantsfoodallergiesHACCPsanitizebakedturkey165mozzarellasticks13541-135temperaturedangerzonefoodallergenfish

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