USDAToxinsRestrictTime-TemperatureAbusePathogenPersonalHygeinePathogenFungus20secondsTOTALShigellaApronsBiologicalHazardFoodborneillnessOUTBREAKChemicalHazardE.coliSingleUseGlovesReadyto Eat(RTE)JaundiceAssure, Look,Employees,Reports,Threat(ALERT)PhysicalHazardCross-ContaminationSalmonellaTypeCDCDangerZoneDoctor'sNoteFood, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)ApprovedreputablesourcesBotulismVomitting,diarrhea,fever, nausea,abdominalcrampsBig 6HepatitisAhandantisepticPlainBandRingPewter,copper,aluminum,zincAfter taking outtrash, handlingraw meat,handlingchemicalsExcludeNontyphoidalsalmonellaNorovirusVirusState andLocalAuthorities(FSIS)BacteriaPoorCleaningandSanitizingNoSymptomsfor 24hoursFDAVacuumpackedBig 8allergensParasiteTemperatureControlledfor Safety(TCS)USDAToxinsRestrictTime-TemperatureAbusePathogenPersonalHygeinePathogenFungus20secondsTOTALShigellaApronsBiologicalHazardFoodborneillnessOUTBREAKChemicalHazardE.coliSingleUseGlovesReadyto Eat(RTE)JaundiceAssure, Look,Employees,Reports,Threat(ALERT)PhysicalHazardCross-ContaminationSalmonellaTypeCDCDangerZoneDoctor'sNoteFood, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)ApprovedreputablesourcesBotulismVomitting,diarrhea,fever, nausea,abdominalcrampsBig 6HepatitisAhandantisepticPlainBandRingPewter,copper,aluminum,zincAfter taking outtrash, handlingraw meat,handlingchemicalsExcludeNontyphoidalsalmonellaNorovirusVirusState andLocalAuthorities(FSIS)BacteriaPoorCleaningandSanitizingNoSymptomsfor 24hoursFDAVacuumpackedBig 8allergensParasiteTemperatureControlledfor Safety(TCS)

ServSafe Manager Terms and Concepts - 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
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
  1. USDA
  2. Toxins
  3. Restrict
  4. Time-Temperature Abuse
  5. Pathogen
  6. Personal Hygeine
  7. Pathogen
  8. Fungus
  9. 20 seconds TOTAL
  10. Shigella
  11. Aprons
  12. Biological Hazard
  13. Foodborne illness OUTBREAK
  14. Chemical Hazard
  15. E. coli
  16. Single Use Gloves
  17. Ready to Eat (RTE)
  18. Jaundice
  19. Assure, Look, Employees, Reports, Threat (ALERT)
  20. Physical Hazard
  21. Cross-Contamination
  22. Salmonella Type
  23. CDC
  24. Danger Zone
  25. Doctor's Note
  26. Food, Acidity, Time, Temperature, Oxygen, Moisture (FATTOM)
  27. Approved reputable sources
  28. Botulism
  29. Vomitting, diarrhea, fever, nausea, abdominal cramps
  30. Big 6
  31. Hepatitis A
  32. hand antiseptic
  33. Plain Band Ring
  34. Pewter, copper, aluminum, zinc
  35. After taking out trash, handling raw meat, handling chemicals
  36. Exclude
  37. Nontyphoidal salmonella
  38. Norovirus
  39. Virus
  40. State and Local Authorities (FSIS)
  41. Bacteria
  42. Poor Cleaning and Sanitizing
  43. No Symptoms for 24 hours
  44. FDA
  45. Vacuum packed
  46. Big 8 allergens
  47. Parasite
  48. Temperature Controlled for Safety (TCS)