TemporaryUnitsImmuneSystemOnsetTimeFATTOMHigh-RiskPopulationsSell-byDateImminentHealthHazardExpirationDateKeyDropDeliveryThermistorsCalibrationSlackingPartialCooking(Parcooking)BimetallicStemmedThermometerTime-TemperatureAbuseJaundiceCross-ContaminationFoodborneIllnessMoldParasiteBest-byDateFecal-OralRouteAnaphylaxispHActiveManagerialControlFlow ofFoodHACCPPlanPathogensViruFungiMinimumInternalTemperatureWaterActivityVarianceFoodDefenseProgramPooledEggsHACCPReducedOxygenPackaged(ROP) FoodFood SafetyManagementSystemTemperatureDangerZoneALERTMobileUnitsCross-ContactHairRestraintTCSFoodIce-PointMethodUse-byDateYeastContaminationReady-to-EatFoodHandAntisepticsBacteriaFoodborneIllnessOutbreakThermocouplesDateMarkingShellstockIdentificationTagsTime-TemperatureIndicatorInspectionStampCarriersOff-SiteServiceApprovedSuppliersFoodAllergenImpermeableFirst In,First Out(FIFO)ToxinsCriticalControlPointsMicroorganismsBoiling-PointMethodSporeTemporaryUnitsImmuneSystemOnsetTimeFATTOMHigh-RiskPopulationsSell-byDateImminentHealthHazardExpirationDateKeyDropDeliveryThermistorsCalibrationSlackingPartialCooking(Parcooking)BimetallicStemmedThermometerTime-TemperatureAbuseJaundiceCross-ContaminationFoodborneIllnessMoldParasiteBest-byDateFecal-OralRouteAnaphylaxispHActiveManagerialControlFlow ofFoodHACCPPlanPathogensViruFungiMinimumInternalTemperatureWaterActivityVarianceFoodDefenseProgramPooledEggsHACCPReducedOxygenPackaged(ROP) FoodFood SafetyManagementSystemTemperatureDangerZoneALERTMobileUnitsCross-ContactHairRestraintTCSFoodIce-PointMethodUse-byDateYeastContaminationReady-to-EatFoodHandAntisepticsBacteriaFoodborneIllnessOutbreakThermocouplesDateMarkingShellstockIdentificationTagsTime-TemperatureIndicatorInspectionStampCarriersOff-SiteServiceApprovedSuppliersFoodAllergenImpermeableFirst In,First Out(FIFO)ToxinsCriticalControlPointsMicroorganismsBoiling-PointMethodSpore

ServSafe Coursebook Ch 1-10 - 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. Temporary Units
  2. Immune System
  3. Onset Time
  4. FAT TOM
  5. High-Risk Populations
  6. Sell-by Date
  7. Imminent Health Hazard
  8. Expiration Date
  9. Key Drop Delivery
  10. Thermistors
  11. Calibration
  12. Slacking
  13. Partial Cooking (Parcooking)
  14. Bimetallic Stemmed Thermometer
  15. Time-Temperature Abuse
  16. Jaundice
  17. Cross-Contamination
  18. Foodborne Illness
  19. Mold
  20. Parasite
  21. Best-by Date
  22. Fecal-Oral Route
  23. Anaphylaxis
  24. pH
  25. Active Managerial Control
  26. Flow of Food
  27. HACCP Plan
  28. Pathogens
  29. Viru
  30. Fungi
  31. Minimum Internal Temperature
  32. Water Activity
  33. Variance
  34. Food Defense Program
  35. Pooled Eggs
  36. HACCP
  37. Reduced Oxygen Packaged (ROP) Food
  38. Food Safety Management System
  39. Temperature Danger Zone
  40. ALERT
  41. Mobile Units
  42. Cross-Contact
  43. Hair Restraint
  44. TCS Food
  45. Ice-Point Method
  46. Use-by Date
  47. Yeast
  48. Contamination
  49. Ready-to-Eat Food
  50. Hand Antiseptics
  51. Bacteria
  52. Foodborne Illness Outbreak
  53. Thermocouples
  54. Date Marking
  55. Shellstock Identification Tags
  56. Time-Temperature Indicator
  57. Inspection Stamp
  58. Carriers
  59. Off-Site Service
  60. Approved Suppliers
  61. Food Allergen
  62. Impermeable
  63. First In, First Out (FIFO)
  64. Toxins
  65. Critical Control Points
  66. Microorganisms
  67. Boiling-Point Method
  68. Spore