FoodAllergenFoodborneIllnessFoodborneIllnessOutbreakImmuneSystemCriticalControlPointsSporeShellstockIdentificationTagsFecal-OralRouteAnaphylaxisBacteriaTemporaryUnitsApprovedSuppliersHandAntisepticsBimetallicStemmedThermometerReducedOxygenPackaged(ROP) FoodYeastFood SafetyManagementSystemThermistorspHVarianceExpirationDateBoiling-PointMethodBest-byDatePartialCooking(Parcooking)Flow ofFoodHairRestraintPathogensCross-ContaminationTemperatureDangerZoneIce-PointMethodOnsetTimeContaminationFungiActiveManagerialControlFoodDefenseProgramTime-TemperatureAbuseReady-to-EatFoodMobileUnitsCalibrationImminentHealthHazardPooledEggsSlackingTCSFoodThermocouplesCross-ContactHACCPPlanJaundiceParasiteOff-SiteServiceKeyDropDeliveryDateMarkingFirst In,First Out(FIFO)Use-byDateMicroorganismsInspectionStampTime-TemperatureIndicatorViruALERTToxinsCarriersHACCPSell-byDateHigh-RiskPopulationsFATTOMMoldWaterActivityImpermeableMinimumInternalTemperatureFoodAllergenFoodborneIllnessFoodborneIllnessOutbreakImmuneSystemCriticalControlPointsSporeShellstockIdentificationTagsFecal-OralRouteAnaphylaxisBacteriaTemporaryUnitsApprovedSuppliersHandAntisepticsBimetallicStemmedThermometerReducedOxygenPackaged(ROP) FoodYeastFood SafetyManagementSystemThermistorspHVarianceExpirationDateBoiling-PointMethodBest-byDatePartialCooking(Parcooking)Flow ofFoodHairRestraintPathogensCross-ContaminationTemperatureDangerZoneIce-PointMethodOnsetTimeContaminationFungiActiveManagerialControlFoodDefenseProgramTime-TemperatureAbuseReady-to-EatFoodMobileUnitsCalibrationImminentHealthHazardPooledEggsSlackingTCSFoodThermocouplesCross-ContactHACCPPlanJaundiceParasiteOff-SiteServiceKeyDropDeliveryDateMarkingFirst In,First Out(FIFO)Use-byDateMicroorganismsInspectionStampTime-TemperatureIndicatorViruALERTToxinsCarriersHACCPSell-byDateHigh-RiskPopulationsFATTOMMoldWaterActivityImpermeableMinimumInternalTemperature

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