Call IntoWorkFoodthermometer165degreesgermshandsanitzersStirFoodBeforeyou touchfood145degreesDoubleWashfoodborneillnessAfterhandlingdirtydisheslowestshelfin therefrigeratorHow todrydishesbus tubsplastictubs1-3teaspoonsor the lid ofthe containerbacteriaTwo ormorelocationseven withthe foodlevel15-20seconds165degreeminimumCrosscontaminationsanitize1-3teaspoonsor the lid ofthe container155degreesCall IntoWorkFoodthermometer165degreesgermshandsanitzersStirFoodBeforeyou touchfood145degreesDoubleWashfoodborneillnessAfterhandlingdirtydisheslowestshelfin therefrigeratorHow todrydishesbus tubsplastictubs1-3teaspoonsor the lid ofthe containerbacteriaTwo ormorelocationseven withthe foodlevel15-20seconds165degreeminimumCrosscontaminationsanitize1-3teaspoonsor the lid ofthe container155degrees

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