ParasitePewter,copper,aluminum,zincNorovirus20secondsTOTALFood, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)SingleUseGlovesReadyto Eat(RTE)NoSymptomsfor 24hoursFoodborneillnessOUTBREAKToxinsCDCAssure, Look,Employees,Reports,Threat(ALERT)After taking outtrash, handlingraw meat,handlingchemicalsTemperatureControlledfor Safety(TCS)PathogenPoorCleaningandSanitizingHepatitisAExcludeSalmonellaTypehandantisepticDangerZoneNontyphoidalsalmonellaVomitting,diarrhea,fever, nausea,abdominalcrampsBiologicalHazardChemicalHazardRestrictVirusBotulismApprovedreputablesourcesShigellaPathogenVacuumpackedTime-TemperatureAbuseApronsFDABig 8allergensState andLocalAuthorities(FSIS)FungusBig 6PersonalHygeineUSDAJaundicePlainBandRingDoctor'sNoteE.coliCross-ContaminationBacteriaPhysicalHazardParasitePewter,copper,aluminum,zincNorovirus20secondsTOTALFood, Acidity,Time,Temperature,Oxygen,Moisture(FATTOM)SingleUseGlovesReadyto Eat(RTE)NoSymptomsfor 24hoursFoodborneillnessOUTBREAKToxinsCDCAssure, Look,Employees,Reports,Threat(ALERT)After taking outtrash, handlingraw meat,handlingchemicalsTemperatureControlledfor Safety(TCS)PathogenPoorCleaningandSanitizingHepatitisAExcludeSalmonellaTypehandantisepticDangerZoneNontyphoidalsalmonellaVomitting,diarrhea,fever, nausea,abdominalcrampsBiologicalHazardChemicalHazardRestrictVirusBotulismApprovedreputablesourcesShigellaPathogenVacuumpackedTime-TemperatureAbuseApronsFDABig 8allergensState andLocalAuthorities(FSIS)FungusBig 6PersonalHygeineUSDAJaundicePlainBandRingDoctor'sNoteE.coliCross-ContaminationBacteriaPhysicalHazard

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