FoodborneIllnessFoodAllergenReducedOxygenPackaged(ROP) FoodFecal-OralRouteHandAntisepticsSlackingOnsetTimeUse-byDateIce-PointMethodActiveManagerialControlCalibrationFood SafetyManagementSystemYeastShellstockIdentificationTagsImminentHealthHazardThermistorsMobileUnitsReady-to-EatFoodBoiling-PointMethodpHSporeContaminationAnaphylaxisDateMarkingToxinsFlow ofFoodFATTOMHACCPMoldImpermeableFoodborneIllnessOutbreakImmuneSystemExpirationDateTime-TemperatureIndicatorVarianceSell-byDateHACCPPlanFoodDefenseProgramApprovedSuppliersViruTime-TemperatureAbuseBimetallicStemmedThermometerParasitePathogensOff-SiteServiceJaundiceFungiPooledEggsCriticalControlPointsHigh-RiskPopulationsMicroorganismsTemporaryUnitsCarriersWaterActivityCross-ContactBacteriaALERTTemperatureDangerZoneMinimumInternalTemperatureFirst In,First Out(FIFO)PartialCooking(Parcooking)ThermocouplesInspectionStampBest-byDateTCSFoodHairRestraintKeyDropDeliveryCross-ContaminationFoodborneIllnessFoodAllergenReducedOxygenPackaged(ROP) FoodFecal-OralRouteHandAntisepticsSlackingOnsetTimeUse-byDateIce-PointMethodActiveManagerialControlCalibrationFood SafetyManagementSystemYeastShellstockIdentificationTagsImminentHealthHazardThermistorsMobileUnitsReady-to-EatFoodBoiling-PointMethodpHSporeContaminationAnaphylaxisDateMarkingToxinsFlow ofFoodFATTOMHACCPMoldImpermeableFoodborneIllnessOutbreakImmuneSystemExpirationDateTime-TemperatureIndicatorVarianceSell-byDateHACCPPlanFoodDefenseProgramApprovedSuppliersViruTime-TemperatureAbuseBimetallicStemmedThermometerParasitePathogensOff-SiteServiceJaundiceFungiPooledEggsCriticalControlPointsHigh-RiskPopulationsMicroorganismsTemporaryUnitsCarriersWaterActivityCross-ContactBacteriaALERTTemperatureDangerZoneMinimumInternalTemperatureFirst In,First Out(FIFO)PartialCooking(Parcooking)ThermocouplesInspectionStampBest-byDateTCSFoodHairRestraintKeyDropDeliveryCross-Contamination

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