CarriersBoiling-PointMethodTCSFoodCross-ContactTime-TemperatureAbuseSell-byDateMoldIce-PointMethodAnaphylaxisImpermeableFoodAllergenCriticalControlPointsJaundiceToxinsBacteriaFirst In,First Out(FIFO)PathogensTime-TemperatureIndicatorOff-SiteServiceOnsetTimeMicroorganismsFlow ofFoodCalibrationActiveManagerialControlThermistorsHACCPFood SafetyManagementSystemApprovedSuppliersThermocouplesFoodborneIllnessDateMarkingHigh-RiskPopulationsShellstockIdentificationTagsHandAntisepticsReady-to-EatFoodFATTOMInspectionStampUse-byDateMobileUnitsMinimumInternalTemperatureFungiReducedOxygenPackaged(ROP) FoodFoodborneIllnessOutbreakExpirationDateViruFecal-OralRouteBimetallicStemmedThermometerYeastTemperatureDangerZoneTemporaryUnitsImminentHealthHazardWaterActivityVarianceContaminationKeyDropDeliveryFoodDefenseProgramSlackingHairRestraintPooledEggspHPartialCooking(Parcooking)ParasiteHACCPPlanImmuneSystemSporeALERTBest-byDateCross-ContaminationCarriersBoiling-PointMethodTCSFoodCross-ContactTime-TemperatureAbuseSell-byDateMoldIce-PointMethodAnaphylaxisImpermeableFoodAllergenCriticalControlPointsJaundiceToxinsBacteriaFirst In,First Out(FIFO)PathogensTime-TemperatureIndicatorOff-SiteServiceOnsetTimeMicroorganismsFlow ofFoodCalibrationActiveManagerialControlThermistorsHACCPFood SafetyManagementSystemApprovedSuppliersThermocouplesFoodborneIllnessDateMarkingHigh-RiskPopulationsShellstockIdentificationTagsHandAntisepticsReady-to-EatFoodFATTOMInspectionStampUse-byDateMobileUnitsMinimumInternalTemperatureFungiReducedOxygenPackaged(ROP) FoodFoodborneIllnessOutbreakExpirationDateViruFecal-OralRouteBimetallicStemmedThermometerYeastTemperatureDangerZoneTemporaryUnitsImminentHealthHazardWaterActivityVarianceContaminationKeyDropDeliveryFoodDefenseProgramSlackingHairRestraintPooledEggspHPartialCooking(Parcooking)ParasiteHACCPPlanImmuneSystemSporeALERTBest-byDateCross-Contamination

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