TemporaryUnitsPartialCooking(Parcooking)ImmuneSystemSell-byDateFoodborneIllnessViruImminentHealthHazardBacteriaHigh-RiskPopulationsTime-TemperatureIndicatorBoiling-PointMethodJaundiceSporeExpirationDateFungiCalibrationTime-TemperatureAbuseCriticalControlPointsVarianceOff-SiteServiceImpermeableHACCPInspectionStampCross-ContactHACCPPlanParasiteOnsetTimeBimetallicStemmedThermometerReducedOxygenPackaged(ROP) FoodTCSFoodUse-byDateThermocouplespHHandAntisepticsFood SafetyManagementSystemTemperatureDangerZoneMobileUnitsToxinsFoodDefenseProgramYeastCross-ContaminationApprovedSuppliersReady-to-EatFoodMinimumInternalTemperatureActiveManagerialControlPooledEggsSlackingIce-PointMethodBest-byDateHairRestraintFoodAllergenMicroorganismsFlow ofFoodALERTFirst In,First Out(FIFO)FoodborneIllnessOutbreakFecal-OralRoutePathogensKeyDropDeliveryMoldCarriersContaminationFATTOMAnaphylaxisDateMarkingWaterActivityShellstockIdentificationTagsThermistorsTemporaryUnitsPartialCooking(Parcooking)ImmuneSystemSell-byDateFoodborneIllnessViruImminentHealthHazardBacteriaHigh-RiskPopulationsTime-TemperatureIndicatorBoiling-PointMethodJaundiceSporeExpirationDateFungiCalibrationTime-TemperatureAbuseCriticalControlPointsVarianceOff-SiteServiceImpermeableHACCPInspectionStampCross-ContactHACCPPlanParasiteOnsetTimeBimetallicStemmedThermometerReducedOxygenPackaged(ROP) FoodTCSFoodUse-byDateThermocouplespHHandAntisepticsFood SafetyManagementSystemTemperatureDangerZoneMobileUnitsToxinsFoodDefenseProgramYeastCross-ContaminationApprovedSuppliersReady-to-EatFoodMinimumInternalTemperatureActiveManagerialControlPooledEggsSlackingIce-PointMethodBest-byDateHairRestraintFoodAllergenMicroorganismsFlow ofFoodALERTFirst In,First Out(FIFO)FoodborneIllnessOutbreakFecal-OralRoutePathogensKeyDropDeliveryMoldCarriersContaminationFATTOMAnaphylaxisDateMarkingWaterActivityShellstockIdentificationTagsThermistors

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
  1. Temporary Units
  2. Partial Cooking (Parcooking)
  3. Immune System
  4. Sell-by Date
  5. Foodborne Illness
  6. Viru
  7. Imminent Health Hazard
  8. Bacteria
  9. High-Risk Populations
  10. Time-Temperature Indicator
  11. Boiling-Point Method
  12. Jaundice
  13. Spore
  14. Expiration Date
  15. Fungi
  16. Calibration
  17. Time-Temperature Abuse
  18. Critical Control Points
  19. Variance
  20. Off-Site Service
  21. Impermeable
  22. HACCP
  23. Inspection Stamp
  24. Cross-Contact
  25. HACCP Plan
  26. Parasite
  27. Onset Time
  28. Bimetallic Stemmed Thermometer
  29. Reduced Oxygen Packaged (ROP) Food
  30. TCS Food
  31. Use-by Date
  32. Thermocouples
  33. pH
  34. Hand Antiseptics
  35. Food Safety Management System
  36. Temperature Danger Zone
  37. Mobile Units
  38. Toxins
  39. Food Defense Program
  40. Yeast
  41. Cross-Contamination
  42. Approved Suppliers
  43. Ready-to-Eat Food
  44. Minimum Internal Temperature
  45. Active Managerial Control
  46. Pooled Eggs
  47. Slacking
  48. Ice-Point Method
  49. Best-by Date
  50. Hair Restraint
  51. Food Allergen
  52. Microorganisms
  53. Flow of Food
  54. ALERT
  55. First In, First Out (FIFO)
  56. Foodborne Illness Outbreak
  57. Fecal-Oral Route
  58. Pathogens
  59. Key Drop Delivery
  60. Mold
  61. Carriers
  62. Contamination
  63. FAT TOM
  64. Anaphylaxis
  65. Date Marking
  66. Water Activity
  67. Shellstock Identification Tags
  68. Thermistors