24HoursReady-to-eatfood must belabeled if heldfor longerthan what? CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?ChemicalWhat is one of3 hazardsfrom theEnvironment?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?10-15SecondHow longdo youscrub yourhands?FoodfirstarrivesWhen doestemperaturecontrol start?155°What is theinternaltemperatureof groundpork?6inchesHow high offthe floorshould foodand chemicalbe stored?Before thestart of anew taskHow oftendo youchange yourgloves?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?WheatWhat isone BIG 8Allergen?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?4hoursHow often doyou change outthe cleaningand sanitizingsolution?Strengthof thesolutionWhat isbeingtestedwhenVomitingYou shouldtell youmanager ifyou have thissymptom?145°What is theinternalTemperatureof Fish?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?Range thatPathogenscan growand causeillness24HoursReady-to-eatfood must belabeled if heldfor longerthan what?CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?ChemicalWhat is one of3 hazardsfrom theEnvironment?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?10-15SecondHow longdo youscrub yourhands?FoodfirstarrivesWhen doestemperaturecontrol start?155°What is theinternaltemperatureof groundpork?6inchesHow high offthe floorshould foodand chemicalbe stored?Before thestart of anew taskHow oftendo youchange yourgloves?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?WheatWhat isone BIG 8Allergen?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?4hoursHow often doyou change outthe cleaningand sanitizingsolution?Strengthof thesolutionWhat isbeingtestedwhenVomitingYou shouldtell youmanager ifyou have thissymptom?145°What is theinternalTemperatureof Fish?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?Range thatPathogenscan growand causeillness

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