Before thestart of anew taskHow oftendo youchange yourgloves?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination? CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?6inchesHow high offthe floorshould foodand chemicalbe stored?WheatWhat isone BIG 8Allergen?FoodfirstarrivesWhen doestemperaturecontrol start?Range thatPathogenscan growand causeillness10-15SecondHow longdo youscrub yourhands?4hoursHow often doyou change outthe cleaningand sanitizingsolution?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?ChemicalWhat is one of3 hazardsfrom theEnvironment?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?145°What is theinternalTemperatureof Fish?Strengthof thesolutionWhat isbeingtestedwhenVomitingYou shouldtell youmanager ifyou have thissymptom?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?155°What is theinternaltemperatureof groundpork?Before thestart of anew taskHow oftendo youchange yourgloves?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?6inchesHow high offthe floorshould foodand chemicalbe stored?WheatWhat isone BIG 8Allergen?FoodfirstarrivesWhen doestemperaturecontrol start?Range thatPathogenscan growand causeillness10-15SecondHow longdo youscrub yourhands?4hoursHow often doyou change outthe cleaningand sanitizingsolution?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?ChemicalWhat is one of3 hazardsfrom theEnvironment?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?145°What is theinternalTemperatureof Fish?Strengthof thesolutionWhat isbeingtestedwhenVomitingYou shouldtell youmanager ifyou have thissymptom?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?155°What is theinternaltemperatureof groundpork?

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
  1. How often do you change your gloves?
    Before the start of a new task
  2. What is used in self-service areas to prevent cross-contamination?
    Sneeze Guard
  3. What should everyone have and maintain while working in NFS?
    CERTIFICATION
  4. How high off the floor should food and chemical be stored?
    6 inches
  5. What is one BIG 8 Allergen?
    Wheat
  6. When does temperature control start?
    Food first arrives
  7. Range that Pathogens can grow and cause illness
  8. How long do you scrub your hands?
    10-15 Second
  9. How often do you change out the cleaning and sanitizing solution?
    4 hours
  10. What is the only type of jewelry allowed to be worn in the kitchen?
    Plain Metal ring
  11. What is one of 3 hazards from the Environment?
    Chemical
  12. What is a foodborne illness?
    disease transmitted to people through food
  13. Ready-to-eat food must be labeled if held for longer than what?
    24 Hours
  14. What is the internal Temperature of Fish?
    145°
  15. What is being tested when
    Strength of the solution
  16. You should tell you manager if you have this symptom?
    Vomiting
  17. How do you hand customers with allergies?
    Tell the customer how each dish is made
  18. What is the internal temperature of ground pork?
    155°