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

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