porkroast145foodallergenmilkpersonalhygienecriticalcontrolpointcrosscontaminationnorovirusthemometerbiologicalcontaminantsreheat inmicrowave165leftoverspaghetti165E.colifoodallergenfishbeefsteak145fish145concentrationcleansamonellaHACCPstuffedflounder1652-4Rulesanitizemozzarellasticks135foodallergieseggs forimmediateservice145physicalcontaminants41-135temperaturedangerzoneporkchop145porksausage155shigellahepatitisAbakedturkey165foodallergensoychicken165variancefoodallergentree nutschemicalcontaminantsEggs hotheld forservice155porkroast145foodallergenmilkpersonalhygienecriticalcontrolpointcrosscontaminationnorovirusthemometerbiologicalcontaminantsreheat inmicrowave165leftoverspaghetti165E.colifoodallergenfishbeefsteak145fish145concentrationcleansamonellaHACCPstuffedflounder1652-4Rulesanitizemozzarellasticks135foodallergieseggs forimmediateservice145physicalcontaminants41-135temperaturedangerzoneporkchop145porksausage155shigellahepatitisAbakedturkey165foodallergensoychicken165variancefoodallergentree nutschemicalcontaminantsEggs hotheld forservice155

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