How todrydishes15-20secondssanitize155degreesTwo ormorelocationsDoubleWash165degreesFoodthermometer1-3teaspoonsor the lid ofthe containerAfterhandlingdirtydishesBeforeyou touchfoodCrosscontamination1-3teaspoonsor the lid ofthe containerlowestshelfin therefrigerator145degreeseven withthe foodlevelCall IntoWorkbacteriaStirFood165degreeminimumfoodborneillnesshandsanitzersgermsbus tubsplastictubsHow todrydishes15-20secondssanitize155degreesTwo ormorelocationsDoubleWash165degreesFoodthermometer1-3teaspoonsor the lid ofthe containerAfterhandlingdirtydishesBeforeyou touchfoodCrosscontamination1-3teaspoonsor the lid ofthe containerlowestshelfin therefrigerator145degreeseven withthe foodlevelCall IntoWorkbacteriaStirFood165degreeminimumfoodborneillnesshandsanitzersgermsbus tubsplastictubs

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