PathogenFDABiologicalHazardApronsShigellaE.coliDoctor'sNoteSalmonellaTypeNoSymptomsfor 24hoursBig 8allergensPersonalHygeineParasiteVacuumpackedAssure, Look,Employees,Reports,Threat(ALERT)Cross-ContaminationHepatitisAPoorCleaningandSanitizingJaundiceVirusFungusBacteriaRestrictCDCChemicalHazardPhysicalHazardhandantisepticAfter taking outtrash, handlingraw meat,handlingchemicalsTemperatureControlledfor Safety(TCS)PlainBandRingBotulismFood, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)State andLocalAuthorities(FSIS)20secondsTOTALUSDAPathogenFoodborneillnessOUTBREAKPewter,copper,aluminum,zincReadyto Eat(RTE)NorovirusBig 6SingleUseGlovesExcludeTime-TemperatureAbuseDangerZoneApprovedreputablesourcesToxinsVomitting,diarrhea,fever, nausea,abdominalcrampsNontyphoidalsalmonellaPathogenFDABiologicalHazardApronsShigellaE.coliDoctor'sNoteSalmonellaTypeNoSymptomsfor 24hoursBig 8allergensPersonalHygeineParasiteVacuumpackedAssure, Look,Employees,Reports,Threat(ALERT)Cross-ContaminationHepatitisAPoorCleaningandSanitizingJaundiceVirusFungusBacteriaRestrictCDCChemicalHazardPhysicalHazardhandantisepticAfter taking outtrash, handlingraw meat,handlingchemicalsTemperatureControlledfor Safety(TCS)PlainBandRingBotulismFood, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)State andLocalAuthorities(FSIS)20secondsTOTALUSDAPathogenFoodborneillnessOUTBREAKPewter,copper,aluminum,zincReadyto Eat(RTE)NorovirusBig 6SingleUseGlovesExcludeTime-TemperatureAbuseDangerZoneApprovedreputablesourcesToxinsVomitting,diarrhea,fever, nausea,abdominalcrampsNontyphoidalsalmonella

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.


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