Ready-to-EatFoodBest-byDateFoodborneIllnessOutbreakApprovedSuppliersBoiling-PointMethodTCSFoodTime-TemperatureAbuseVarianceHigh-RiskPopulationsParasiteUse-byDateTime-TemperatureIndicatorWaterActivityImminentHealthHazardHairRestraintPooledEggsCarriersCross-ContactHACCPFecal-OralRouteThermocouplesThermistorspHActiveManagerialControlDateMarkingShellstockIdentificationTagsImpermeableFoodAllergenReducedOxygenPackaged(ROP) FoodBimetallicStemmedThermometerPathogensHandAntisepticsMinimumInternalTemperatureFoodborneIllnessImmuneSystemSlackingIce-PointMethodToxinsFirst In,First Out(FIFO)AnaphylaxisViruBacteriaCross-ContaminationTemperatureDangerZoneKeyDropDeliverySell-byDateInspectionStampExpirationDateMicroorganismsFlow ofFoodSporeFATTOMHACCPPlanPartialCooking(Parcooking)JaundiceOnsetTimeALERTFungiCriticalControlPointsOff-SiteServiceFoodDefenseProgramContaminationCalibrationMobileUnitsMoldFood SafetyManagementSystemYeastTemporaryUnitsReady-to-EatFoodBest-byDateFoodborneIllnessOutbreakApprovedSuppliersBoiling-PointMethodTCSFoodTime-TemperatureAbuseVarianceHigh-RiskPopulationsParasiteUse-byDateTime-TemperatureIndicatorWaterActivityImminentHealthHazardHairRestraintPooledEggsCarriersCross-ContactHACCPFecal-OralRouteThermocouplesThermistorspHActiveManagerialControlDateMarkingShellstockIdentificationTagsImpermeableFoodAllergenReducedOxygenPackaged(ROP) FoodBimetallicStemmedThermometerPathogensHandAntisepticsMinimumInternalTemperatureFoodborneIllnessImmuneSystemSlackingIce-PointMethodToxinsFirst In,First Out(FIFO)AnaphylaxisViruBacteriaCross-ContaminationTemperatureDangerZoneKeyDropDeliverySell-byDateInspectionStampExpirationDateMicroorganismsFlow ofFoodSporeFATTOMHACCPPlanPartialCooking(Parcooking)JaundiceOnsetTimeALERTFungiCriticalControlPointsOff-SiteServiceFoodDefenseProgramContaminationCalibrationMobileUnitsMoldFood SafetyManagementSystemYeastTemporaryUnits

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