USDAwildgametimeregulatingfoodtransportedacross statelinesdescribeeachmenu itemmoisturefood heldbetween70-125degreesallergenstellcustomershow an itemis preparedcrosscontaminationaway fromprepareaslookseafoodtoxinsfoodborneillnessoutbreakbonesin fishe colifoodborneillnessbeveragesTCSfoodoxygenimmunesystems arecompromisedpeanutschemicalcontaminantimmunesystemsare notstrongsalmonellapersonalhygienejewelrypurchasingfromreputablesupplierwheezingorshortnessof breathFATTOMpoultryphlevelready-to-eatfoodtemperatureUSDAwildgametimeregulatingfoodtransportedacross statelinesdescribeeachmenu itemmoisturefood heldbetween70-125degreesallergenstellcustomershow an itemis preparedcrosscontaminationaway fromprepareaslookseafoodtoxinsfoodborneillnessoutbreakbonesin fishe colifoodborneillnessbeveragesTCSfoodoxygenimmunesystems arecompromisedpeanutschemicalcontaminantimmunesystemsare notstrongsalmonellapersonalhygienejewelrypurchasingfromreputablesupplierwheezingorshortnessof breathFATTOMpoultryphlevelready-to-eatfoodtemperature

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