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

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