beveragesTCSfoodUSDAcrosscontaminationpeanutsfoodborneillnesswildgameimmunesystems arecompromisedfood heldbetween70-125degreesmoisturejewelrybonesin fishlookchemicalcontaminantregulatingfoodtransportedacross statelinesready-to-eatfoodphleveltellcustomershow an itemis prepareddescribeeachmenu itemseafoodtoxinstimeoxygensalmonellaFATTOMwheezingorshortnessof breathe colifoodborneillnessoutbreakimmunesystemsare notstrongallergenspersonalhygieneaway fromprepareastemperaturepurchasingfromreputablesupplierpoultrybeveragesTCSfoodUSDAcrosscontaminationpeanutsfoodborneillnesswildgameimmunesystems arecompromisedfood heldbetween70-125degreesmoisturejewelrybonesin fishlookchemicalcontaminantregulatingfoodtransportedacross statelinesready-to-eatfoodphleveltellcustomershow an itemis prepareddescribeeachmenu itemseafoodtoxinstimeoxygensalmonellaFATTOMwheezingorshortnessof breathe colifoodborneillnessoutbreakimmunesystemsare notstrongallergenspersonalhygieneaway fromprepareastemperaturepurchasingfromreputablesupplierpoultry

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.


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