timewheezingorshortnessof breathallergenspoultryphleveljewelrycrosscontaminationbeveragestellcustomershow an itemis preparedwildgamechemicalcontaminantsalmonellapurchasingfromreputablesupplieroxygenTCSfoodpersonalhygieneFATTOMbonesin fishdescribeeachmenu itemlookfood heldbetween70-125degreestemperatureready-to-eatfoodpeanutsimmunesystemsare notstronge coliregulatingfoodtransportedacross statelinesimmunesystems arecompromisedaway fromprepareasfoodborneillnessoutbreakfoodborneillnessUSDAmoistureseafoodtoxinstimewheezingorshortnessof breathallergenspoultryphleveljewelrycrosscontaminationbeveragestellcustomershow an itemis preparedwildgamechemicalcontaminantsalmonellapurchasingfromreputablesupplieroxygenTCSfoodpersonalhygieneFATTOMbonesin fishdescribeeachmenu itemlookfood heldbetween70-125degreestemperatureready-to-eatfoodpeanutsimmunesystemsare notstronge coliregulatingfoodtransportedacross statelinesimmunesystems arecompromisedaway fromprepareasfoodborneillnessoutbreakfoodborneillnessUSDAmoistureseafoodtoxins

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