ApronsBig 6Big 8allergensShigellaPoorCleaningandSanitizingSalmonellaTypeUSDAFoodborneillnessOUTBREAKFungusHepatitisAPhysicalHazardPewter,copper,aluminum,zincSingleUseGlovesCross-ContaminationChemicalHazardApprovedreputablesourcesFDAExcludeVirusJaundiceTime-TemperatureAbuseVomitting,diarrhea,fever, nausea,abdominalcrampsPlainBandRingAssure, Look,Employees,Reports,Threat(ALERT)handantisepticBacteria20secondsTOTALPathogenParasiteAfter taking outtrash, handlingraw meat,handlingchemicalsNontyphoidalsalmonellaVacuumpackedBiologicalHazardPersonalHygeineE.coliState andLocalAuthorities(FSIS)TemperatureControlledfor Safety(TCS)ToxinsReadyto Eat(RTE)Food, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)CDCDoctor'sNoteRestrictNorovirusDangerZoneBotulismNoSymptomsfor 24hoursPathogenApronsBig 6Big 8allergensShigellaPoorCleaningandSanitizingSalmonellaTypeUSDAFoodborneillnessOUTBREAKFungusHepatitisAPhysicalHazardPewter,copper,aluminum,zincSingleUseGlovesCross-ContaminationChemicalHazardApprovedreputablesourcesFDAExcludeVirusJaundiceTime-TemperatureAbuseVomitting,diarrhea,fever, nausea,abdominalcrampsPlainBandRingAssure, Look,Employees,Reports,Threat(ALERT)handantisepticBacteria20secondsTOTALPathogenParasiteAfter taking outtrash, handlingraw meat,handlingchemicalsNontyphoidalsalmonellaVacuumpackedBiologicalHazardPersonalHygeineE.coliState andLocalAuthorities(FSIS)TemperatureControlledfor Safety(TCS)ToxinsReadyto Eat(RTE)Food, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)CDCDoctor'sNoteRestrictNorovirusDangerZoneBotulismNoSymptomsfor 24hoursPathogen

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