Cross-ContaminationIce-PointMethodThermocouplesTime-TemperatureIndicatorApprovedSuppliersHACCPActiveManagerialControlExpirationDateThermistorsSporeAnaphylaxisVarianceBoiling-PointMethodParasiteTemperatureDangerZoneFoodDefenseProgramKeyDropDeliveryTemporaryUnitsCriticalControlPointsTCSFoodOnsetTimeImpermeableYeastFecal-OralRouteContaminationDateMarkingWaterActivityImminentHealthHazardPartialCooking(Parcooking)FoodAllergenPooledEggsUse-byDateHigh-RiskPopulationspHSlackingFoodborneIllnessOutbreakFungiPathogensCross-ContactImmuneSystemHACCPPlanShellstockIdentificationTagsTime-TemperatureAbuseToxinsBest-byDateMobileUnitsALERTReady-to-EatFoodBacteriaFirst In,First Out(FIFO)FoodborneIllnessOff-SiteServiceFATTOMHandAntisepticsInspectionStampMinimumInternalTemperatureFlow ofFoodBimetallicStemmedThermometerCalibrationMicroorganismsFood SafetyManagementSystemViruHairRestraintJaundiceCarriersReducedOxygenPackaged(ROP) FoodSell-byDateMoldCross-ContaminationIce-PointMethodThermocouplesTime-TemperatureIndicatorApprovedSuppliersHACCPActiveManagerialControlExpirationDateThermistorsSporeAnaphylaxisVarianceBoiling-PointMethodParasiteTemperatureDangerZoneFoodDefenseProgramKeyDropDeliveryTemporaryUnitsCriticalControlPointsTCSFoodOnsetTimeImpermeableYeastFecal-OralRouteContaminationDateMarkingWaterActivityImminentHealthHazardPartialCooking(Parcooking)FoodAllergenPooledEggsUse-byDateHigh-RiskPopulationspHSlackingFoodborneIllnessOutbreakFungiPathogensCross-ContactImmuneSystemHACCPPlanShellstockIdentificationTagsTime-TemperatureAbuseToxinsBest-byDateMobileUnitsALERTReady-to-EatFoodBacteriaFirst In,First Out(FIFO)FoodborneIllnessOff-SiteServiceFATTOMHandAntisepticsInspectionStampMinimumInternalTemperatureFlow ofFoodBimetallicStemmedThermometerCalibrationMicroorganismsFood SafetyManagementSystemViruHairRestraintJaundiceCarriersReducedOxygenPackaged(ROP) FoodSell-byDateMold

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