germsbacteria145degreesDoubleWash1-3teaspoonsor the lid ofthe containerAfterhandlingdirtydisheshandsanitzerseven withthe foodlevelfoodborneillnessTwo ormorelocationsBeforeyou touchfoodCrosscontaminationbus tubsplastictubsStirFood1-3teaspoonsor the lid ofthe container165degreeslowestshelfin therefrigeratorHow todrydishesFoodthermometer165degreeminimum155degreesCall IntoWorksanitize15-20secondsgermsbacteria145degreesDoubleWash1-3teaspoonsor the lid ofthe containerAfterhandlingdirtydisheshandsanitzerseven withthe foodlevelfoodborneillnessTwo ormorelocationsBeforeyou touchfoodCrosscontaminationbus tubsplastictubsStirFood1-3teaspoonsor the lid ofthe container165degreeslowestshelfin therefrigeratorHow todrydishesFoodthermometer165degreeminimum155degreesCall IntoWorksanitize15-20seconds

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