e coliwheezingorshortnessof breathready-to-eatfoodimmunesystems arecompromisedlookallergenspoultrysalmonellaUSDAchemicalcontaminantoxygenTCSfoodfood heldbetween70-125degreesimmunesystemsare notstrongdescribeeachmenu itemaway fromprepareastellcustomershow an itemis preparedregulatingfoodtransportedacross statelinespeanutswildgameseafoodtoxinsfoodborneillnessoutbreakphlevelfoodborneillnessjewelryFATTOMbeveragespersonalhygienecrosscontaminationbonesin fishtimepurchasingfromreputablesuppliertemperaturemoisturee coliwheezingorshortnessof breathready-to-eatfoodimmunesystems arecompromisedlookallergenspoultrysalmonellaUSDAchemicalcontaminantoxygenTCSfoodfood heldbetween70-125degreesimmunesystemsare notstrongdescribeeachmenu itemaway fromprepareastellcustomershow an itemis preparedregulatingfoodtransportedacross statelinespeanutswildgameseafoodtoxinsfoodborneillnessoutbreakphlevelfoodborneillnessjewelryFATTOMbeveragespersonalhygienecrosscontaminationbonesin fishtimepurchasingfromreputablesuppliertemperaturemoisture

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