food heldbetween70-125degreesjewelryfoodborneillnessoutbreakpoultrypurchasingfromreputablesupplierimmunesystems arecompromisedwheezingorshortnessof breathmoistureUSDAaway fromprepareasFATTOMregulatingfoodtransportedacross statelinesoxygenlooksalmonellaready-to-eatfoodbeveragesseafoodtoxinsdescribeeachmenu itemallergenstimeimmunesystemsare notstrongcrosscontaminationphlevelbonesin fishTCSfoode colitellcustomershow an itemis preparedfoodborneillnesswildgametemperaturepersonalhygienechemicalcontaminantpeanutsfood heldbetween70-125degreesjewelryfoodborneillnessoutbreakpoultrypurchasingfromreputablesupplierimmunesystems arecompromisedwheezingorshortnessof breathmoistureUSDAaway fromprepareasFATTOMregulatingfoodtransportedacross statelinesoxygenlooksalmonellaready-to-eatfoodbeveragesseafoodtoxinsdescribeeachmenu itemallergenstimeimmunesystemsare notstrongcrosscontaminationphlevelbonesin fishTCSfoode colitellcustomershow an itemis preparedfoodborneillnesswildgametemperaturepersonalhygienechemicalcontaminantpeanuts

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