FoodborneIllnessInspectionStampCross-ContactBest-byDateImminentHealthHazardImmuneSystemBacteriaImpermeableFungiHACCPPlanDateMarkingHandAntisepticsSell-byDateTime-TemperatureAbuseUse-byDateHigh-RiskPopulationsMobileUnitsAnaphylaxisWaterActivityCriticalControlPointsOnsetTimeTemperatureDangerZonePooledEggsFlow ofFoodHACCPFoodborneIllnessOutbreakCalibrationActiveManagerialControlCarriersIce-PointMethodToxinsTemporaryUnitsContaminationMoldALERTpHTime-TemperatureIndicatorBimetallicStemmedThermometerCross-ContaminationMinimumInternalTemperatureExpirationDateReady-to-EatFoodSlackingFoodAllergenYeastVarianceMicroorganismsPathogensBoiling-PointMethodFoodDefenseProgramFirst In,First Out(FIFO)JaundiceKeyDropDeliveryApprovedSuppliersPartialCooking(Parcooking)ReducedOxygenPackaged(ROP) FoodParasiteTCSFoodThermistorsThermocouplesFood SafetyManagementSystemHairRestraintShellstockIdentificationTagsOff-SiteServiceFATTOMViruSporeFecal-OralRouteFoodborneIllnessInspectionStampCross-ContactBest-byDateImminentHealthHazardImmuneSystemBacteriaImpermeableFungiHACCPPlanDateMarkingHandAntisepticsSell-byDateTime-TemperatureAbuseUse-byDateHigh-RiskPopulationsMobileUnitsAnaphylaxisWaterActivityCriticalControlPointsOnsetTimeTemperatureDangerZonePooledEggsFlow ofFoodHACCPFoodborneIllnessOutbreakCalibrationActiveManagerialControlCarriersIce-PointMethodToxinsTemporaryUnitsContaminationMoldALERTpHTime-TemperatureIndicatorBimetallicStemmedThermometerCross-ContaminationMinimumInternalTemperatureExpirationDateReady-to-EatFoodSlackingFoodAllergenYeastVarianceMicroorganismsPathogensBoiling-PointMethodFoodDefenseProgramFirst In,First Out(FIFO)JaundiceKeyDropDeliveryApprovedSuppliersPartialCooking(Parcooking)ReducedOxygenPackaged(ROP) FoodParasiteTCSFoodThermistorsThermocouplesFood SafetyManagementSystemHairRestraintShellstockIdentificationTagsOff-SiteServiceFATTOMViruSporeFecal-OralRoute

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