ActiveManagerialControlShellstockIdentificationTagsCarriersBacteriaCriticalControlPointsCalibrationBest-byDateImmuneSystemIce-PointMethodImpermeableReducedOxygenPackaged(ROP) FoodOff-SiteServiceDateMarkingALERTTemperatureDangerZoneThermistorsWaterActivityInspectionStampTime-TemperatureAbuseYeastTime-TemperatureIndicatorCross-ContactApprovedSuppliersPathogensFirst In,First Out(FIFO)pHFoodAllergenViruMobileUnitsSlackingKeyDropDeliveryMinimumInternalTemperatureFungiOnsetTimeTCSFoodFood SafetyManagementSystemContaminationAnaphylaxisSell-byDateExpirationDateVarianceJaundiceTemporaryUnitsMoldCross-ContaminationFATTOMBoiling-PointMethodHACCPPlanThermocouplesFoodborneIllnessHandAntisepticsBimetallicStemmedThermometerFoodborneIllnessOutbreakFoodDefenseProgramSporeFecal-OralRouteImminentHealthHazardUse-byDateHigh-RiskPopulationsToxinsHACCPHairRestraintParasitePooledEggsMicroorganismsPartialCooking(Parcooking)Flow ofFoodReady-to-EatFoodActiveManagerialControlShellstockIdentificationTagsCarriersBacteriaCriticalControlPointsCalibrationBest-byDateImmuneSystemIce-PointMethodImpermeableReducedOxygenPackaged(ROP) FoodOff-SiteServiceDateMarkingALERTTemperatureDangerZoneThermistorsWaterActivityInspectionStampTime-TemperatureAbuseYeastTime-TemperatureIndicatorCross-ContactApprovedSuppliersPathogensFirst In,First Out(FIFO)pHFoodAllergenViruMobileUnitsSlackingKeyDropDeliveryMinimumInternalTemperatureFungiOnsetTimeTCSFoodFood SafetyManagementSystemContaminationAnaphylaxisSell-byDateExpirationDateVarianceJaundiceTemporaryUnitsMoldCross-ContaminationFATTOMBoiling-PointMethodHACCPPlanThermocouplesFoodborneIllnessHandAntisepticsBimetallicStemmedThermometerFoodborneIllnessOutbreakFoodDefenseProgramSporeFecal-OralRouteImminentHealthHazardUse-byDateHigh-RiskPopulationsToxinsHACCPHairRestraintParasitePooledEggsMicroorganismsPartialCooking(Parcooking)Flow ofFoodReady-to-EatFood

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