165degreesfoodborneillnessCrosscontaminationHow todrydishes1-3teaspoonsor the lid ofthe containerbus tubsplastictubsgermshandsanitzers1-3teaspoonsor the lid ofthe container165degreeminimumAfterhandlingdirtydishesStirFood145degrees155degreesFoodthermometerDoubleWash15-20secondsTwo ormorelocationslowestshelfin therefrigeratoreven withthe foodlevelsanitizeBeforeyou touchfoodbacteriaCall IntoWork165degreesfoodborneillnessCrosscontaminationHow todrydishes1-3teaspoonsor the lid ofthe containerbus tubsplastictubsgermshandsanitzers1-3teaspoonsor the lid ofthe container165degreeminimumAfterhandlingdirtydishesStirFood145degrees155degreesFoodthermometerDoubleWash15-20secondsTwo ormorelocationslowestshelfin therefrigeratoreven withthe foodlevelsanitizeBeforeyou touchfoodbacteriaCall IntoWork

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