lookfoodborneillnessregulatingfoodtransportedacross statelinesallergensaway fromprepareasTCSfoodtimewildgamepoultryfood heldbetween70-125degreesUSDAtemperaturesalmonelladescribeeachmenu itemphlevelready-to-eatfoodimmunesystems arecompromisedFATTOMcrosscontaminationbonesin fishbeverageswheezingorshortnessof breathpersonalhygienejewelryfoodborneillnessoutbreakimmunesystemsare notstrongpurchasingfromreputablesupplierpeanutstellcustomershow an itemis preparedmoistureoxygenseafoodtoxinschemicalcontaminante colilookfoodborneillnessregulatingfoodtransportedacross statelinesallergensaway fromprepareasTCSfoodtimewildgamepoultryfood heldbetween70-125degreesUSDAtemperaturesalmonelladescribeeachmenu itemphlevelready-to-eatfoodimmunesystems arecompromisedFATTOMcrosscontaminationbonesin fishbeverageswheezingorshortnessof breathpersonalhygienejewelryfoodborneillnessoutbreakimmunesystemsare notstrongpurchasingfromreputablesupplierpeanutstellcustomershow an itemis preparedmoistureoxygenseafoodtoxinschemicalcontaminante coli

ServSafe Ch. 1/2 - 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. look
  2. foodborne illness
  3. regulating food transported across state lines
  4. allergens
  5. away from prep areas
  6. TCS food
  7. time
  8. wild game
  9. poultry
  10. food held between 70-125 degrees
  11. USDA
  12. temperature
  13. salmonella
  14. describe each menu item
  15. ph level
  16. ready-to-eat food
  17. immune systems are compromised
  18. FATTOM
  19. cross contamination
  20. bones in fish
  21. beverages
  22. wheezing or shortness of breath
  23. personal hygiene
  24. jewelry
  25. foodborne illness outbreak
  26. immune systems are not strong
  27. purchasing from reputable supplier
  28. peanuts
  29. tell customers how an item is prepared
  30. moisture
  31. oxygen
  32. seafood toxins
  33. chemical contaminant
  34. e coli