ALERTTime-TemperatureAbuseFATTOMOff-SiteServiceVarianceFirst In,First Out(FIFO)Cross-ContaminationJaundiceFoodborneIllnessBest-byDateBimetallicStemmedThermometerKeyDropDeliveryReducedOxygenPackaged(ROP) FoodInspectionStampTemporaryUnitsMinimumInternalTemperatureHACCPTCSFoodpHImpermeableFlow ofFoodFoodDefenseProgramMobileUnitsBoiling-PointMethodHigh-RiskPopulationsTemperatureDangerZoneFecal-OralRouteFoodAllergenViruActiveManagerialControlCalibrationHairRestraintMoldBacteriaSporeParasitePartialCooking(Parcooking)PooledEggsFoodborneIllnessOutbreakThermocouplesSlackingHACCPPlanAnaphylaxisImmuneSystemUse-byDateMicroorganismsThermistorsCriticalControlPointsOnsetTimeCarriersReady-to-EatFoodApprovedSuppliersTime-TemperatureIndicatorIce-PointMethodDateMarkingHandAntisepticsFood SafetyManagementSystemExpirationDateImminentHealthHazardContaminationFungiYeastToxinsSell-byDateCross-ContactWaterActivityShellstockIdentificationTagsPathogensALERTTime-TemperatureAbuseFATTOMOff-SiteServiceVarianceFirst In,First Out(FIFO)Cross-ContaminationJaundiceFoodborneIllnessBest-byDateBimetallicStemmedThermometerKeyDropDeliveryReducedOxygenPackaged(ROP) FoodInspectionStampTemporaryUnitsMinimumInternalTemperatureHACCPTCSFoodpHImpermeableFlow ofFoodFoodDefenseProgramMobileUnitsBoiling-PointMethodHigh-RiskPopulationsTemperatureDangerZoneFecal-OralRouteFoodAllergenViruActiveManagerialControlCalibrationHairRestraintMoldBacteriaSporeParasitePartialCooking(Parcooking)PooledEggsFoodborneIllnessOutbreakThermocouplesSlackingHACCPPlanAnaphylaxisImmuneSystemUse-byDateMicroorganismsThermistorsCriticalControlPointsOnsetTimeCarriersReady-to-EatFoodApprovedSuppliersTime-TemperatureIndicatorIce-PointMethodDateMarkingHandAntisepticsFood SafetyManagementSystemExpirationDateImminentHealthHazardContaminationFungiYeastToxinsSell-byDateCross-ContactWaterActivityShellstockIdentificationTagsPathogens

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