physical G. BeefInternaltempReady toEat orRTE foodchemicalat least100degreesPoultryinternaltemp70-125degreesbacteriaweakimmunesystemsafter handwashing,not inplace ofcutfingerchemicalpathogenswhendirty ortornvirusesfoodborneillnessoutbreakTCSfoodexcludeHeathInspectionAllergicreactiondangerzoneseafoodtoxinscrosscontactFATTOMcrosscontaminationtime-temperaturecontrolHeathInspectionClean&Sanitizepurchasefood from areputablesourcebiologicaltime-temperatureabusephysical G. BeefInternaltempReady toEat orRTE foodchemicalat least100degreesPoultryinternaltemp70-125degreesbacteriaweakimmunesystemsafter handwashing,not inplace ofcutfingerchemicalpathogenswhendirty ortornvirusesfoodborneillnessoutbreakTCSfoodexcludeHeathInspectionAllergicreactiondangerzoneseafoodtoxinscrosscontactFATTOMcrosscontaminationtime-temperaturecontrolHeathInspectionClean&Sanitizepurchasefood from areputablesourcebiologicaltime-temperatureabuse

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
  1. physical
  2. G. Beef Internal temp
  3. Ready to Eat or RTE food
  4. chemical
  5. at least 100 degrees
  6. Poultry internal temp
  7. 70-125 degrees
  8. bacteria
  9. weak immune systems
  10. after hand washing, not in place of
  11. cut finger
  12. chemical pathogens
  13. when dirty or torn
  14. viruses
  15. foodborne illness outbreak
  16. TCS food
  17. exclude
  18. Heath Inspection Allergic reaction
  19. danger zone
  20. seafood toxins
  21. cross contact
  22. FATTOM
  23. cross contamination
  24. time-temperature control
  25. Heath Inspection
  26. Clean & Sanitize
  27. purchase food from a reputable source
  28. biological
  29. time-temperature abuse