foodborneillnessoutbreaktime-temperatureabuseat least100degreesbacteriachemicalpathogensHeathInspectionAllergicreactioncrosscontactdangerzoneHeathInspectionFATTOMTCSfood G. BeefInternaltempcrosscontaminationPoultryinternaltempbiologicalseafoodtoxinscutfingertime-temperaturecontrolexcludewhendirty ortornpurchasefood from areputablesourcevirusesweakimmunesystemsReady toEat orRTE foodClean&Sanitize70-125degreesafter handwashing,not inplace ofchemicalphysicalfoodborneillnessoutbreaktime-temperatureabuseat least100degreesbacteriachemicalpathogensHeathInspectionAllergicreactioncrosscontactdangerzoneHeathInspectionFATTOMTCSfood G. BeefInternaltempcrosscontaminationPoultryinternaltempbiologicalseafoodtoxinscutfingertime-temperaturecontrolexcludewhendirty ortornpurchasefood from areputablesourcevirusesweakimmunesystemsReady toEat orRTE foodClean&Sanitize70-125degreesafter handwashing,not inplace ofchemicalphysical

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