AfterhandlingdirtydishesFoodthermometer1-3teaspoonsor the lid ofthe containereven withthe foodlevel155degrees165degreesgermsCrosscontaminationHow todrydishes15-20secondsbacteriaCall IntoWorkDoubleWashTwo ormorelocations1-3teaspoonsor the lid ofthe containerStirFoodbus tubsplastictubssanitizefoodborneillness145degreeshandsanitzerslowestshelfin therefrigeratorBeforeyou touchfood165degreeminimumAfterhandlingdirtydishesFoodthermometer1-3teaspoonsor the lid ofthe containereven withthe foodlevel155degrees165degreesgermsCrosscontaminationHow todrydishes15-20secondsbacteriaCall IntoWorkDoubleWashTwo ormorelocations1-3teaspoonsor the lid ofthe containerStirFoodbus tubsplastictubssanitizefoodborneillness145degreeshandsanitzerslowestshelfin therefrigeratorBeforeyou touchfood165degreeminimum

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