Range thatPathogenscan growand causeillness CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?6inchesHow high offthe floorshould foodand chemicalbe stored?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?ChemicalWhat is one of3 hazardsfrom theEnvironment?155°What is theinternaltemperatureof groundpork?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?VomitingYou shouldtell youmanager ifyou have thissymptom?FoodfirstarrivesWhen doestemperaturecontrol start?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?10-15SecondHow longdo youscrub yourhands?4hoursHow often doyou change outthe cleaningand sanitizingsolution?WheatWhat isone BIG 8Allergen?Strengthof thesolutionWhat isbeingtestedwhenBefore thestart of anew taskHow oftendo youchange yourgloves?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?145°What is theinternalTemperatureof Fish?Range thatPathogenscan growand causeillnessCERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?6inchesHow high offthe floorshould foodand chemicalbe stored?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?ChemicalWhat is one of3 hazardsfrom theEnvironment?155°What is theinternaltemperatureof groundpork?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?VomitingYou shouldtell youmanager ifyou have thissymptom?FoodfirstarrivesWhen doestemperaturecontrol start?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?10-15SecondHow longdo youscrub yourhands?4hoursHow often doyou change outthe cleaningand sanitizingsolution?WheatWhat isone BIG 8Allergen?Strengthof thesolutionWhat isbeingtestedwhenBefore thestart of anew taskHow oftendo youchange yourgloves?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?145°What is theinternalTemperatureof Fish?

SERVSAFE BINGO! - 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. Range that Pathogens can grow and cause illness
  2. What should everyone have and maintain while working in NFS?
    CERTIFICATION
  3. How high off the floor should food and chemical be stored?
    6 inches
  4. How do you hand customers with allergies?
    Tell the customer how each dish is made
  5. What is one of 3 hazards from the Environment?
    Chemical
  6. What is the internal temperature of ground pork?
    155°
  7. What is a foodborne illness?
    disease transmitted to people through food
  8. You should tell you manager if you have this symptom?
    Vomiting
  9. When does temperature control start?
    Food first arrives
  10. What is the only type of jewelry allowed to be worn in the kitchen?
    Plain Metal ring
  11. How long do you scrub your hands?
    10-15 Second
  12. How often do you change out the cleaning and sanitizing solution?
    4 hours
  13. What is one BIG 8 Allergen?
    Wheat
  14. What is being tested when
    Strength of the solution
  15. How often do you change your gloves?
    Before the start of a new task
  16. What is used in self-service areas to prevent cross-contamination?
    Sneeze Guard
  17. Ready-to-eat food must be labeled if held for longer than what?
    24 Hours
  18. What is the internal Temperature of Fish?
    145°