ImmuneSystemOnsetTimeTemporaryUnitsThermocouplesBoiling-PointMethodParasiteExpirationDateHairRestraintPooledEggsImminentHealthHazardContaminationBimetallicStemmedThermometerPartialCooking(Parcooking)VarianceFirst In,First Out(FIFO)SlackingShellstockIdentificationTagsTCSFoodCalibrationYeastTemperatureDangerZoneTime-TemperatureIndicatorAnaphylaxisThermistorsPathogensCarriersMoldFoodborneIllnessUse-byDateActiveManagerialControlOff-SiteServiceFoodborneIllnessOutbreakToxinsIce-PointMethodFungiSporeFecal-OralRouteBest-byDateSell-byDateViruMicroorganismsReducedOxygenPackaged(ROP) FoodImpermeableHigh-RiskPopulationsTime-TemperatureAbuseALERTBacteriaFoodDefenseProgramWaterActivityHACCPHACCPPlanReady-to-EatFoodFlow ofFoodJaundiceDateMarkingFood SafetyManagementSystemFoodAllergenCriticalControlPointsFATTOMMinimumInternalTemperatureCross-ContactMobileUnitsKeyDropDeliverypHCross-ContaminationHandAntisepticsInspectionStampApprovedSuppliersImmuneSystemOnsetTimeTemporaryUnitsThermocouplesBoiling-PointMethodParasiteExpirationDateHairRestraintPooledEggsImminentHealthHazardContaminationBimetallicStemmedThermometerPartialCooking(Parcooking)VarianceFirst In,First Out(FIFO)SlackingShellstockIdentificationTagsTCSFoodCalibrationYeastTemperatureDangerZoneTime-TemperatureIndicatorAnaphylaxisThermistorsPathogensCarriersMoldFoodborneIllnessUse-byDateActiveManagerialControlOff-SiteServiceFoodborneIllnessOutbreakToxinsIce-PointMethodFungiSporeFecal-OralRouteBest-byDateSell-byDateViruMicroorganismsReducedOxygenPackaged(ROP) FoodImpermeableHigh-RiskPopulationsTime-TemperatureAbuseALERTBacteriaFoodDefenseProgramWaterActivityHACCPHACCPPlanReady-to-EatFoodFlow ofFoodJaundiceDateMarkingFood SafetyManagementSystemFoodAllergenCriticalControlPointsFATTOMMinimumInternalTemperatureCross-ContactMobileUnitsKeyDropDeliverypHCross-ContaminationHandAntisepticsInspectionStampApprovedSuppliers

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