oxygenwildgametemperaturelookwheezingorshortnessof breathe coliimmunesystems arecompromisedfood heldbetween70-125degreesallergenspurchasingfromreputablesuppliermoisturebeveragestimeTCSfoodchemicalcontaminantpersonalhygieneregulatingfoodtransportedacross statelinespoultryaway fromprepareasready-to-eatfoodsalmonellafoodborneillnessoutbreaktellcustomershow an itemis preparedpeanutsfoodborneillnessimmunesystemsare notstrongbonesin fishphlevelcrosscontaminationdescribeeachmenu itemUSDAjewelryFATTOMseafoodtoxinsoxygenwildgametemperaturelookwheezingorshortnessof breathe coliimmunesystems arecompromisedfood heldbetween70-125degreesallergenspurchasingfromreputablesuppliermoisturebeveragestimeTCSfoodchemicalcontaminantpersonalhygieneregulatingfoodtransportedacross statelinespoultryaway fromprepareasready-to-eatfoodsalmonellafoodborneillnessoutbreaktellcustomershow an itemis preparedpeanutsfoodborneillnessimmunesystemsare notstrongbonesin fishphlevelcrosscontaminationdescribeeachmenu itemUSDAjewelryFATTOMseafoodtoxins

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