Before thestart of anew taskHow oftendo youchange yourgloves? CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?Strengthof thesolutionWhat isbeingtestedwhen10-15SecondHow longdo youscrub yourhands?ChemicalWhat is one of3 hazardsfrom theEnvironment?Range thatPathogenscan growand causeillnessdiseasetransmittedto peoplethrough foodWhat is afoodborneillness?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?4hoursHow often doyou change outthe cleaningand sanitizingsolution?6inchesHow high offthe floorshould foodand chemicalbe stored?155°What is theinternaltemperatureof groundpork?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?VomitingYou shouldtell youmanager ifyou have thissymptom?145°What is theinternalTemperatureof Fish?FoodfirstarrivesWhen doestemperaturecontrol start?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?WheatWhat isone BIG 8Allergen?Before thestart of anew taskHow oftendo youchange yourgloves?CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?Strengthof thesolutionWhat isbeingtestedwhen10-15SecondHow longdo youscrub yourhands?ChemicalWhat is one of3 hazardsfrom theEnvironment?Range thatPathogenscan growand causeillnessdiseasetransmittedto peoplethrough foodWhat is afoodborneillness?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?4hoursHow often doyou change outthe cleaningand sanitizingsolution?6inchesHow high offthe floorshould foodand chemicalbe stored?155°What is theinternaltemperatureof groundpork?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?VomitingYou shouldtell youmanager ifyou have thissymptom?145°What is theinternalTemperatureof Fish?FoodfirstarrivesWhen doestemperaturecontrol start?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?WheatWhat 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. How often do you change your gloves?
    Before the start of a new task
  2. What should everyone have and maintain while working in NFS?
    CERTIFICATION
  3. What is being tested when
    Strength of the solution
  4. How long do you scrub your hands?
    10-15 Second
  5. What is one of 3 hazards from the Environment?
    Chemical
  6. Range that Pathogens can grow and cause illness
  7. What is a foodborne illness?
    disease transmitted to people through food
  8. What is used in self-service areas to prevent cross-contamination?
    Sneeze Guard
  9. How often do you change out the cleaning and sanitizing solution?
    4 hours
  10. How high off the floor should food and chemical be stored?
    6 inches
  11. What is the internal temperature of ground pork?
    155°
  12. How do you hand customers with allergies?
    Tell the customer how each dish is made
  13. What is the only type of jewelry allowed to be worn in the kitchen?
    Plain Metal ring
  14. You should tell you manager if you have this symptom?
    Vomiting
  15. What is the internal Temperature of Fish?
    145°
  16. When does temperature control start?
    Food first arrives
  17. Ready-to-eat food must be labeled if held for longer than what?
    24 Hours
  18. What is one BIG 8 Allergen?
    Wheat