ExpirationDateOnsetTimeIce-PointMethodCalibrationCriticalControlPointsPartialCooking(Parcooking)Cross-ContaminationAnaphylaxisFATTOMMobileUnitsALERTSporeFoodborneIllnessOutbreakThermistorsToxinsPooledEggsInspectionStampBest-byDateCross-ContactYeastTime-TemperatureAbuseImpermeableUse-byDateMicroorganismsReducedOxygenPackaged(ROP) FoodKeyDropDeliveryApprovedSuppliersHACCPPlanMoldBoiling-PointMethodFoodDefenseProgramFlow ofFoodParasiteSlackingViruFungiBacteriaFecal-OralRouteCarriersHigh-RiskPopulationsJaundiceHairRestraintActiveManagerialControlFood SafetyManagementSystemReady-to-EatFoodSell-byDateThermocouplesFoodAllergenMinimumInternalTemperatureImminentHealthHazardShellstockIdentificationTagsVarianceContaminationDateMarkingTemperatureDangerZoneBimetallicStemmedThermometerImmuneSystempHHACCPTime-TemperatureIndicatorFirst In,First Out(FIFO)WaterActivityOff-SiteServiceFoodborneIllnessHandAntisepticsTemporaryUnitsTCSFoodPathogensExpirationDateOnsetTimeIce-PointMethodCalibrationCriticalControlPointsPartialCooking(Parcooking)Cross-ContaminationAnaphylaxisFATTOMMobileUnitsALERTSporeFoodborneIllnessOutbreakThermistorsToxinsPooledEggsInspectionStampBest-byDateCross-ContactYeastTime-TemperatureAbuseImpermeableUse-byDateMicroorganismsReducedOxygenPackaged(ROP) FoodKeyDropDeliveryApprovedSuppliersHACCPPlanMoldBoiling-PointMethodFoodDefenseProgramFlow ofFoodParasiteSlackingViruFungiBacteriaFecal-OralRouteCarriersHigh-RiskPopulationsJaundiceHairRestraintActiveManagerialControlFood SafetyManagementSystemReady-to-EatFoodSell-byDateThermocouplesFoodAllergenMinimumInternalTemperatureImminentHealthHazardShellstockIdentificationTagsVarianceContaminationDateMarkingTemperatureDangerZoneBimetallicStemmedThermometerImmuneSystempHHACCPTime-TemperatureIndicatorFirst In,First Out(FIFO)WaterActivityOff-SiteServiceFoodborneIllnessHandAntisepticsTemporaryUnitsTCSFoodPathogens

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