foodallergenfishphysicalcontaminantssamonellathemometerbeefsteak145foodallergensoyfoodallergentree nutsporksausage155porkchop145leftoverspaghetti165personalhygienechicken165norovirusbakedturkey165reheat inmicrowave165stuffedflounder1652-4Rule41-135temperaturedangerzonecrosscontaminationeggs forimmediateservice145chemicalcontaminantsvariancecleanhepatitisAfish145shigellaHACCPEggs hotheld forservice155criticalcontrolpointsanitizeE.colifoodallergiesconcentrationmozzarellasticks135foodallergenmilkbiologicalcontaminantsporkroast145foodallergenfishphysicalcontaminantssamonellathemometerbeefsteak145foodallergensoyfoodallergentree nutsporksausage155porkchop145leftoverspaghetti165personalhygienechicken165norovirusbakedturkey165reheat inmicrowave165stuffedflounder1652-4Rule41-135temperaturedangerzonecrosscontaminationeggs forimmediateservice145chemicalcontaminantsvariancecleanhepatitisAfish145shigellaHACCPEggs hotheld forservice155criticalcontrolpointsanitizeE.colifoodallergiesconcentrationmozzarellasticks135foodallergenmilkbiologicalcontaminantsporkroast145

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