SlackingFATTOMDateMarkingOff-SiteServiceThermistorsPathogensVarianceTemporaryUnitspHReady-to-EatFoodShellstockIdentificationTagsApprovedSuppliersPartialCooking(Parcooking)YeastSell-byDateMoldHairRestraintFecal-OralRouteCalibrationFoodAllergenFoodborneIllnessSporeTemperatureDangerZoneInspectionStampBoiling-PointMethodTime-TemperatureAbuseFlow ofFoodMicroorganismsJaundiceHigh-RiskPopulationsPooledEggsImminentHealthHazardBimetallicStemmedThermometerMobileUnitsFirst In,First Out(FIFO)Cross-ContactFoodDefenseProgramExpirationDateCross-ContaminationBacteriaThermocouplesCriticalControlPointsHandAntisepticsViruALERTFoodborneIllnessOutbreakToxinsActiveManagerialControlOnsetTimeHACCPPlanReducedOxygenPackaged(ROP) FoodAnaphylaxisWaterActivityHACCPMinimumInternalTemperatureContaminationBest-byDateFood SafetyManagementSystemKeyDropDeliveryTCSFoodTime-TemperatureIndicatorImmuneSystemImpermeableCarriersFungiParasiteIce-PointMethodUse-byDateSlackingFATTOMDateMarkingOff-SiteServiceThermistorsPathogensVarianceTemporaryUnitspHReady-to-EatFoodShellstockIdentificationTagsApprovedSuppliersPartialCooking(Parcooking)YeastSell-byDateMoldHairRestraintFecal-OralRouteCalibrationFoodAllergenFoodborneIllnessSporeTemperatureDangerZoneInspectionStampBoiling-PointMethodTime-TemperatureAbuseFlow ofFoodMicroorganismsJaundiceHigh-RiskPopulationsPooledEggsImminentHealthHazardBimetallicStemmedThermometerMobileUnitsFirst In,First Out(FIFO)Cross-ContactFoodDefenseProgramExpirationDateCross-ContaminationBacteriaThermocouplesCriticalControlPointsHandAntisepticsViruALERTFoodborneIllnessOutbreakToxinsActiveManagerialControlOnsetTimeHACCPPlanReducedOxygenPackaged(ROP) FoodAnaphylaxisWaterActivityHACCPMinimumInternalTemperatureContaminationBest-byDateFood SafetyManagementSystemKeyDropDeliveryTCSFoodTime-TemperatureIndicatorImmuneSystemImpermeableCarriersFungiParasiteIce-PointMethodUse-byDate

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