jewelryoxygenphlevelseafoodtoxinsaway fromprepareasfoodborneillnessbonesin fishlookTCSfoodimmunesystems arecompromisedchemicalcontaminantUSDAregulatingfoodtransportedacross statelinesimmunesystemsare notstrongFATTOMtellcustomershow an itemis preparedready-to-eatfoodbeveragespurchasingfromreputablesupplierfood heldbetween70-125degreespersonalhygienetemperaturedescribeeachmenu iteme coliwildgamepoultrymoisturewheezingorshortnessof breathsalmonellacrosscontaminationtimeallergenspeanutsfoodborneillnessoutbreakjewelryoxygenphlevelseafoodtoxinsaway fromprepareasfoodborneillnessbonesin fishlookTCSfoodimmunesystems arecompromisedchemicalcontaminantUSDAregulatingfoodtransportedacross statelinesimmunesystemsare notstrongFATTOMtellcustomershow an itemis preparedready-to-eatfoodbeveragespurchasingfromreputablesupplierfood heldbetween70-125degreespersonalhygienetemperaturedescribeeachmenu iteme coliwildgamepoultrymoisturewheezingorshortnessof breathsalmonellacrosscontaminationtimeallergenspeanutsfoodborneillnessoutbreak

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