bonesin fishlookmoisturepeanutsoxygencrosscontaminationpersonalhygieneimmunesystems arecompromisedpurchasingfromreputablesupplierUSDAfoodborneillnessoutbreakimmunesystemsare notstrongready-to-eatfoodfood heldbetween70-125degreestemperaturesalmonellabeveragestimedescribeeachmenu itemwildgameallergenschemicalcontaminantfoodborneillnessregulatingfoodtransportedacross statelinestellcustomershow an itemis preparede coliwheezingorshortnessof breathseafoodtoxinspoultryjewelryaway fromprepareasFATTOMTCSfoodphlevelbonesin fishlookmoisturepeanutsoxygencrosscontaminationpersonalhygieneimmunesystems arecompromisedpurchasingfromreputablesupplierUSDAfoodborneillnessoutbreakimmunesystemsare notstrongready-to-eatfoodfood heldbetween70-125degreestemperaturesalmonellabeveragestimedescribeeachmenu itemwildgameallergenschemicalcontaminantfoodborneillnessregulatingfoodtransportedacross statelinestellcustomershow an itemis preparede coliwheezingorshortnessof breathseafoodtoxinspoultryjewelryaway fromprepareasFATTOMTCSfoodphlevel

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