HandSanitizersgermstwo ormorelocationsfoodborneillness165degreesminimumthe lowestshelfin therefrigerator140degreesor hotter155degreesbacteriafoodthermometercallinbus tubsplastictubseven withthe foodlevel15-20secondsDoublewashBeforeyoutouch food165degrees1-3teaspoonsor the lid ofthecontainer145degreessanitizehow todrydishesafterhandlingdirtydishesstirfoodcrosscontaminationHandSanitizersgermstwo ormorelocationsfoodborneillness165degreesminimumthe lowestshelfin therefrigerator140degreesor hotter155degreesbacteriafoodthermometercallinbus tubsplastictubseven withthe foodlevel15-20secondsDoublewashBeforeyoutouch food165degrees1-3teaspoonsor the lid ofthecontainer145degreessanitizehow todrydishesafterhandlingdirtydishesstirfoodcrosscontamination

Food Handlers - 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. Hand Sanitizers
  2. germs
  3. two or more locations
  4. food borne illness
  5. 165 degrees minimum
  6. the lowest shelf in the refrigerator
  7. 140 degrees or hotter
  8. 155 degrees
  9. bacteria
  10. food thermometer
  11. call in
  12. bus tubs plastic tubs
  13. even with the food level
  14. 15-20 seconds
  15. Double wash
  16. Before you touch food
  17. 165 degrees
  18. 1-3 teaspoons or the lid of the container
  19. 145 degrees
  20. sanitize
  21. how to dry dishes
  22. after handling dirty dishes
  23. stir food
  24. cross contamination