HACCPHACCPPlanBest-byDateSlackingReady-to-EatFoodAnaphylaxisInspectionStampHairRestraintThermistorsHigh-RiskPopulationsALERTHandAntisepticsCalibrationActiveManagerialControlViruFungiPartialCooking(Parcooking)ThermocouplesBimetallicStemmedThermometerKeyDropDeliveryUse-byDateJaundiceSell-byDateFoodAllergenMobileUnitsSporeTemporaryUnitsContaminationCarriersToxinsFecal-OralRouteFATTOMParasiteMinimumInternalTemperatureTemperatureDangerZoneExpirationDateMoldIce-PointMethodBoiling-PointMethodFoodDefenseProgramFoodborneIllnessOutbreakTime-TemperatureIndicatorCriticalControlPointspHReducedOxygenPackaged(ROP) FoodApprovedSuppliersImpermeablePathogensTime-TemperatureAbuseBacteriaImmuneSystemOnsetTimeDateMarkingImminentHealthHazardTCSFoodMicroorganismsCross-ContactCross-ContaminationShellstockIdentificationTagsFirst In,First Out(FIFO)FoodborneIllnessFlow ofFoodWaterActivityPooledEggsVarianceFood SafetyManagementSystemOff-SiteServiceYeastHACCPHACCPPlanBest-byDateSlackingReady-to-EatFoodAnaphylaxisInspectionStampHairRestraintThermistorsHigh-RiskPopulationsALERTHandAntisepticsCalibrationActiveManagerialControlViruFungiPartialCooking(Parcooking)ThermocouplesBimetallicStemmedThermometerKeyDropDeliveryUse-byDateJaundiceSell-byDateFoodAllergenMobileUnitsSporeTemporaryUnitsContaminationCarriersToxinsFecal-OralRouteFATTOMParasiteMinimumInternalTemperatureTemperatureDangerZoneExpirationDateMoldIce-PointMethodBoiling-PointMethodFoodDefenseProgramFoodborneIllnessOutbreakTime-TemperatureIndicatorCriticalControlPointspHReducedOxygenPackaged(ROP) FoodApprovedSuppliersImpermeablePathogensTime-TemperatureAbuseBacteriaImmuneSystemOnsetTimeDateMarkingImminentHealthHazardTCSFoodMicroorganismsCross-ContactCross-ContaminationShellstockIdentificationTagsFirst In,First Out(FIFO)FoodborneIllnessFlow ofFoodWaterActivityPooledEggsVarianceFood SafetyManagementSystemOff-SiteServiceYeast

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