themometerE.coli2-4Rulepersonalhygieneeggs forimmediateservice145biologicalcontaminantsstuffedflounder165varianceHACCPporkroast145chicken16541-135temperaturedangerzonebakedturkey165foodallergentree nutsporksausage155foodallergiesfoodallergenmilkfoodallergenfishreheat inmicrowave165Eggs hotheld forservice155fish145foodallergensoyporkchop145leftoverspaghetti165samonellaconcentrationmozzarellasticks135physicalcontaminantsnorovirusbeefsteak145shigellacrosscontaminationcriticalcontrolpointchemicalcontaminantssanitizehepatitisAcleanthemometerE.coli2-4Rulepersonalhygieneeggs forimmediateservice145biologicalcontaminantsstuffedflounder165varianceHACCPporkroast145chicken16541-135temperaturedangerzonebakedturkey165foodallergentree nutsporksausage155foodallergiesfoodallergenmilkfoodallergenfishreheat inmicrowave165Eggs hotheld forservice155fish145foodallergensoyporkchop145leftoverspaghetti165samonellaconcentrationmozzarellasticks135physicalcontaminantsnorovirusbeefsteak145shigellacrosscontaminationcriticalcontrolpointchemicalcontaminantssanitizehepatitisAclean

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