CERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?Before thestart of anew taskHow oftendo youchange yourgloves?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?10-15SecondHow longdo youscrub yourhands?Strengthof thesolutionWhat isbeingtestedwhen6inchesHow high offthe floorshould foodand chemicalbe stored?VomitingYou shouldtell youmanager ifyou have thissymptom?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?WheatWhat isone BIG 8Allergen?145°What is theinternalTemperatureof Fish?4hoursHow often doyou change outthe cleaningand sanitizingsolution?ChemicalWhat is one of3 hazardsfrom theEnvironment?155°What is theinternaltemperatureof groundpork?FoodfirstarrivesWhen doestemperaturecontrol start?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?Range thatPathogenscan growand causeillnessCERTIFICATIONWhat shouldeveryone haveand maintainwhile working inNFS?diseasetransmittedto peoplethrough foodWhat is afoodborneillness?Before thestart of anew taskHow oftendo youchange yourgloves?24HoursReady-to-eatfood must belabeled if heldfor longerthan what?10-15SecondHow longdo youscrub yourhands?Strengthof thesolutionWhat isbeingtestedwhen6inchesHow high offthe floorshould foodand chemicalbe stored?VomitingYou shouldtell youmanager ifyou have thissymptom?SneezeGuardWhat is used inself-serviceareas toprevent cross-contamination?WheatWhat isone BIG 8Allergen?145°What is theinternalTemperatureof Fish?4hoursHow often doyou change outthe cleaningand sanitizingsolution?ChemicalWhat is one of3 hazardsfrom theEnvironment?155°What is theinternaltemperatureof groundpork?FoodfirstarrivesWhen doestemperaturecontrol start?Tell thecustomerhow eachdish is madeHow do youhandcustomerswithallergies?PlainMetalringWhat is theonly type ofjewelry allowedto be worn inthe kitchen?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. What should everyone have and maintain while working in NFS?
    CERTIFICATION
  2. What is a foodborne illness?
    disease transmitted to people through food
  3. How often do you change your gloves?
    Before the start of a new task
  4. Ready-to-eat food must be labeled if held for longer than what?
    24 Hours
  5. How long do you scrub your hands?
    10-15 Second
  6. What is being tested when
    Strength of the solution
  7. How high off the floor should food and chemical be stored?
    6 inches
  8. You should tell you manager if you have this symptom?
    Vomiting
  9. What is used in self-service areas to prevent cross-contamination?
    Sneeze Guard
  10. What is one BIG 8 Allergen?
    Wheat
  11. What is the internal Temperature of Fish?
    145°
  12. How often do you change out the cleaning and sanitizing solution?
    4 hours
  13. What is one of 3 hazards from the Environment?
    Chemical
  14. What is the internal temperature of ground pork?
    155°
  15. When does temperature control start?
    Food first arrives
  16. How do you hand customers with allergies?
    Tell the customer how each dish is made
  17. What is the only type of jewelry allowed to be worn in the kitchen?
    Plain Metal ring
  18. Range that Pathogens can grow and cause illness