sanitizeporksausage155Eggs hotheld forservice155porkchop145porkroast145hepatitisAbeefsteak145stuffedflounder165physicalcontaminantsfish145foodallergenmilkeggs forimmediateservice145crosscontaminationsamonellafoodallergentree nutsleftoverspaghetti165concentrationfoodallergiesthemometer2-4Rule41-135temperaturedangerzonechicken165variancechemicalcontaminantscleanfoodallergenfishshigellabiologicalcontaminantsnoroviruscriticalcontrolpointbakedturkey165HACCPreheat inmicrowave165mozzarellasticks135foodallergensoyE.colipersonalhygienesanitizeporksausage155Eggs hotheld forservice155porkchop145porkroast145hepatitisAbeefsteak145stuffedflounder165physicalcontaminantsfish145foodallergenmilkeggs forimmediateservice145crosscontaminationsamonellafoodallergentree nutsleftoverspaghetti165concentrationfoodallergiesthemometer2-4Rule41-135temperaturedangerzonechicken165variancechemicalcontaminantscleanfoodallergenfishshigellabiologicalcontaminantsnoroviruscriticalcontrolpointbakedturkey165HACCPreheat inmicrowave165mozzarellasticks135foodallergensoyE.colipersonalhygiene

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