CriticalControlPointsHigh-RiskPopulationsAnaphylaxisViruCross-ContactHairRestraintWaterActivityFungiFoodAllergenInspectionStampPartialCooking(Parcooking)ApprovedSuppliersReady-to-EatFoodMicroorganismsShellstockIdentificationTagsFood SafetyManagementSystemCarriersCalibrationContaminationpHFecal-OralRouteVarianceBimetallicStemmedThermometerReducedOxygenPackaged(ROP) FoodThermistorsBacteriaHandAntisepticsJaundiceTime-TemperatureAbuseHACCPPlanExpirationDateMoldYeastFoodborneIllnessKeyDropDeliveryTemporaryUnitsTime-TemperatureIndicatorPathogensSporeFlow ofFoodDateMarkingSell-byDateSlackingToxinsCross-ContaminationBest-byDateIce-PointMethodThermocouplesMobileUnitsALERTHACCPFoodborneIllnessOutbreakTCSFoodMinimumInternalTemperatureUse-byDateParasiteOff-SiteServiceFirst In,First Out(FIFO)ImpermeableBoiling-PointMethodOnsetTimeActiveManagerialControlFoodDefenseProgramTemperatureDangerZoneImminentHealthHazardFATTOMImmuneSystemPooledEggsCriticalControlPointsHigh-RiskPopulationsAnaphylaxisViruCross-ContactHairRestraintWaterActivityFungiFoodAllergenInspectionStampPartialCooking(Parcooking)ApprovedSuppliersReady-to-EatFoodMicroorganismsShellstockIdentificationTagsFood SafetyManagementSystemCarriersCalibrationContaminationpHFecal-OralRouteVarianceBimetallicStemmedThermometerReducedOxygenPackaged(ROP) FoodThermistorsBacteriaHandAntisepticsJaundiceTime-TemperatureAbuseHACCPPlanExpirationDateMoldYeastFoodborneIllnessKeyDropDeliveryTemporaryUnitsTime-TemperatureIndicatorPathogensSporeFlow ofFoodDateMarkingSell-byDateSlackingToxinsCross-ContaminationBest-byDateIce-PointMethodThermocouplesMobileUnitsALERTHACCPFoodborneIllnessOutbreakTCSFoodMinimumInternalTemperatureUse-byDateParasiteOff-SiteServiceFirst In,First Out(FIFO)ImpermeableBoiling-PointMethodOnsetTimeActiveManagerialControlFoodDefenseProgramTemperatureDangerZoneImminentHealthHazardFATTOMImmuneSystemPooledEggs

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