norovirusstuffedflounder165chicken165themometerfoodallergiesporkchop145clean2-4Rulebakedturkey165foodallergenmilkeggs forimmediateservice145reheat inmicrowave165criticalcontrolpointpersonalhygienesamonellabeefsteak145porksausage155leftoverspaghetti165physicalcontaminantsHACCPE.colisanitizevariancefish145crosscontaminationconcentrationfoodallergenfishshigella41-135temperaturedangerzonebiologicalcontaminantsEggs hotheld forservice155porkroast145foodallergentree nutsmozzarellasticks135chemicalcontaminantsfoodallergensoyhepatitisAnorovirusstuffedflounder165chicken165themometerfoodallergiesporkchop145clean2-4Rulebakedturkey165foodallergenmilkeggs forimmediateservice145reheat inmicrowave165criticalcontrolpointpersonalhygienesamonellabeefsteak145porksausage155leftoverspaghetti165physicalcontaminantsHACCPE.colisanitizevariancefish145crosscontaminationconcentrationfoodallergenfishshigella41-135temperaturedangerzonebiologicalcontaminantsEggs hotheld forservice155porkroast145foodallergentree nutsmozzarellasticks135chemicalcontaminantsfoodallergensoyhepatitisA

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