ToxinsHACCPTime-TemperatureIndicatorPathogensSell-byDateActiveManagerialControlFirst In,First Out(FIFO)HACCPPlanViruSlackingJaundiceCross-ContactTCSFoodFoodborneIllnessCalibrationFecal-OralRouteOnsetTimeAnaphylaxisThermistorsCross-ContaminationCriticalControlPointsYeastFoodDefenseProgramFATTOMShellstockIdentificationTagsImminentHealthHazardApprovedSuppliersHigh-RiskPopulationsKeyDropDeliveryDateMarkingMoldWaterActivityTemporaryUnitsThermocouplesFlow ofFoodReady-to-EatFoodMobileUnitsALERTMinimumInternalTemperatureSporeTemperatureDangerZoneInspectionStampImpermeablePartialCooking(Parcooking)HandAntisepticsExpirationDateFoodAllergenCarriersBimetallicStemmedThermometerParasiteBoiling-PointMethodReducedOxygenPackaged(ROP) FoodFood SafetyManagementSystemPooledEggsTime-TemperatureAbuseContaminationUse-byDateVarianceHairRestraintFoodborneIllnessOutbreakpHBacteriaFungiImmuneSystemOff-SiteServiceMicroorganismsBest-byDateIce-PointMethodToxinsHACCPTime-TemperatureIndicatorPathogensSell-byDateActiveManagerialControlFirst In,First Out(FIFO)HACCPPlanViruSlackingJaundiceCross-ContactTCSFoodFoodborneIllnessCalibrationFecal-OralRouteOnsetTimeAnaphylaxisThermistorsCross-ContaminationCriticalControlPointsYeastFoodDefenseProgramFATTOMShellstockIdentificationTagsImminentHealthHazardApprovedSuppliersHigh-RiskPopulationsKeyDropDeliveryDateMarkingMoldWaterActivityTemporaryUnitsThermocouplesFlow ofFoodReady-to-EatFoodMobileUnitsALERTMinimumInternalTemperatureSporeTemperatureDangerZoneInspectionStampImpermeablePartialCooking(Parcooking)HandAntisepticsExpirationDateFoodAllergenCarriersBimetallicStemmedThermometerParasiteBoiling-PointMethodReducedOxygenPackaged(ROP) FoodFood SafetyManagementSystemPooledEggsTime-TemperatureAbuseContaminationUse-byDateVarianceHairRestraintFoodborneIllnessOutbreakpHBacteriaFungiImmuneSystemOff-SiteServiceMicroorganismsBest-byDateIce-PointMethod

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