foodallergentree nutsconcentrationfoodallergiescrosscontaminationreheat inmicrowave165shigellaE.colinorovirusstuffedflounder165cleanfoodallergenmilkfoodallergensoycriticalcontrolpointeggs forimmediateservice145bakedturkey165HACCPchicken165leftoverspaghetti165varianceporkroast145foodallergenfishsamonellafish145porksausage155sanitize2-4Rulethemometerbiologicalcontaminantsbeefsteak145personalhygienemozzarellasticks135Eggs hotheld forservice15541-135temperaturedangerzonechemicalcontaminantsphysicalcontaminantshepatitisAporkchop145foodallergentree nutsconcentrationfoodallergiescrosscontaminationreheat inmicrowave165shigellaE.colinorovirusstuffedflounder165cleanfoodallergenmilkfoodallergensoycriticalcontrolpointeggs forimmediateservice145bakedturkey165HACCPchicken165leftoverspaghetti165varianceporkroast145foodallergenfishsamonellafish145porksausage155sanitize2-4Rulethemometerbiologicalcontaminantsbeefsteak145personalhygienemozzarellasticks135Eggs hotheld forservice15541-135temperaturedangerzonechemicalcontaminantsphysicalcontaminantshepatitisAporkchop145

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