Crosscontaminationgerms165degrees1-3teaspoonsor the lid ofthe containerBeforeyou touchfoodDoubleWashbacteriaStirFoodhandsanitzerslowestshelfin therefrigeratorsanitizeCall IntoWork15-20secondseven withthe foodlevelTwo ormorelocations1-3teaspoonsor the lid ofthe containerFoodthermometer155degreesbus tubsplastictubs145degrees165degreeminimumfoodborneillnessHow todrydishesAfterhandlingdirtydishesCrosscontaminationgerms165degrees1-3teaspoonsor the lid ofthe containerBeforeyou touchfoodDoubleWashbacteriaStirFoodhandsanitzerslowestshelfin therefrigeratorsanitizeCall IntoWork15-20secondseven withthe foodlevelTwo ormorelocations1-3teaspoonsor the lid ofthe containerFoodthermometer155degreesbus tubsplastictubs145degrees165degreeminimumfoodborneillnessHow todrydishesAfterhandlingdirtydishes

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