DoubleWash15-20secondsTwo ormorelocationsbacteriaCrosscontaminationStirFoodfoodborneillnessCall IntoWork165degreeminimumgermsBeforeyou touchfoodbus tubsplastictubs1-3teaspoonsor the lid ofthe containerlowestshelfin therefrigerator165degreeshandsanitzersHow todrydishes145degreeseven withthe foodlevelsanitize1-3teaspoonsor the lid ofthe containerFoodthermometerAfterhandlingdirtydishes155degreesDoubleWash15-20secondsTwo ormorelocationsbacteriaCrosscontaminationStirFoodfoodborneillnessCall IntoWork165degreeminimumgermsBeforeyou touchfoodbus tubsplastictubs1-3teaspoonsor the lid ofthe containerlowestshelfin therefrigerator165degreeshandsanitzersHow todrydishes145degreeseven withthe foodlevelsanitize1-3teaspoonsor the lid ofthe containerFoodthermometerAfterhandlingdirtydishes155degrees

Food Handlers (b) - 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. Double Wash
  2. 15-20 seconds
  3. Two or more locations
  4. bacteria
  5. Cross contamination
  6. Stir Food
  7. food borne illness
  8. Call In to Work
  9. 165 degree minimum
  10. germs
  11. Before you touch food
  12. bus tubs plastic tubs
  13. 1-3 teaspoons or the lid of the container
  14. lowest shelf in the refrigerator
  15. 165 degrees
  16. hand sanitzers
  17. How to dry dishes
  18. 145 degrees
  19. even with the food level
  20. sanitize
  21. 1-3 teaspoons or the lid of the container
  22. Food thermometer
  23. After handling dirty dishes
  24. 155 degrees