ViruMoldBacteriaUse-byDateTemporaryUnitsYeastSlackingContaminationFoodborneIllnessOnsetTimeSell-byDatePartialCooking(Parcooking)ShellstockIdentificationTagsTemperatureDangerZoneHigh-RiskPopulationsFirst In,First Out(FIFO)PathogensBoiling-PointMethodFoodDefenseProgramSporeCarriersBimetallicStemmedThermometerHandAntisepticsVarianceApprovedSuppliersThermistorsBest-byDateReducedOxygenPackaged(ROP) FoodALERTFoodAllergenActiveManagerialControlInspectionStampFlow ofFoodCalibrationMinimumInternalTemperatureFATTOMFungiOff-SiteServiceImminentHealthHazardMobileUnitsExpirationDateHACCPPlanIce-PointMethodHairRestraintTime-TemperatureIndicatorImmuneSystemParasiteToxinsTime-TemperatureAbuseCriticalControlPointsFecal-OralRouteReady-to-EatFoodAnaphylaxisJaundiceFoodborneIllnessOutbreakWaterActivityMicroorganismsImpermeableTCSFoodHACCPPooledEggsFood SafetyManagementSystemCross-ContaminationDateMarkingThermocouplesKeyDropDeliveryCross-ContactpHViruMoldBacteriaUse-byDateTemporaryUnitsYeastSlackingContaminationFoodborneIllnessOnsetTimeSell-byDatePartialCooking(Parcooking)ShellstockIdentificationTagsTemperatureDangerZoneHigh-RiskPopulationsFirst In,First Out(FIFO)PathogensBoiling-PointMethodFoodDefenseProgramSporeCarriersBimetallicStemmedThermometerHandAntisepticsVarianceApprovedSuppliersThermistorsBest-byDateReducedOxygenPackaged(ROP) FoodALERTFoodAllergenActiveManagerialControlInspectionStampFlow ofFoodCalibrationMinimumInternalTemperatureFATTOMFungiOff-SiteServiceImminentHealthHazardMobileUnitsExpirationDateHACCPPlanIce-PointMethodHairRestraintTime-TemperatureIndicatorImmuneSystemParasiteToxinsTime-TemperatureAbuseCriticalControlPointsFecal-OralRouteReady-to-EatFoodAnaphylaxisJaundiceFoodborneIllnessOutbreakWaterActivityMicroorganismsImpermeableTCSFoodHACCPPooledEggsFood SafetyManagementSystemCross-ContaminationDateMarkingThermocouplesKeyDropDeliveryCross-ContactpH

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