physicalReady toEat orRTE foodcutfingerHeathInspectionAllergicreactionat least100degreesexcludeviruses70-125degreesbiologicalHeathInspectionseafoodtoxinsdangerzonewhendirty ortornTCSfoodClean&Sanitizeafter handwashing,not inplace ofbacteriaPoultryinternaltempweakimmunesystemspurchasefood from areputablesource G. BeefInternaltemptime-temperaturecontroltime-temperatureabusecrosscontactchemicalpathogensfoodborneillnessoutbreakchemicalFATTOMcrosscontaminationphysicalReady toEat orRTE foodcutfingerHeathInspectionAllergicreactionat least100degreesexcludeviruses70-125degreesbiologicalHeathInspectionseafoodtoxinsdangerzonewhendirty ortornTCSfoodClean&Sanitizeafter handwashing,not inplace ofbacteriaPoultryinternaltempweakimmunesystemspurchasefood from areputablesource G. BeefInternaltemptime-temperaturecontroltime-temperatureabusecrosscontactchemicalpathogensfoodborneillnessoutbreakchemicalFATTOMcrosscontamination

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. physical
  2. Ready to Eat or RTE food
  3. cut finger
  4. Heath Inspection Allergic reaction
  5. at least 100 degrees
  6. exclude
  7. viruses
  8. 70-125 degrees
  9. biological
  10. Heath Inspection
  11. seafood toxins
  12. danger zone
  13. when dirty or torn
  14. TCS food
  15. Clean & Sanitize
  16. after hand washing, not in place of
  17. bacteria
  18. Poultry internal temp
  19. weak immune systems
  20. purchase food from a reputable source
  21. G. Beef Internal temp
  22. time-temperature control
  23. time-temperature abuse
  24. cross contact
  25. chemical pathogens
  26. foodborne illness outbreak
  27. chemical
  28. FATTOM
  29. cross contamination