1-3teaspoonsor the lid ofthe containerHow todrydishessanitizegermsCrosscontaminationfoodborneillness15-20secondsBeforeyou touchfoodCall IntoWorkhandsanitzerslowestshelfin therefrigerator165degreesStirFood1-3teaspoonsor the lid ofthe container165degreeminimumbacteriaDoubleWashbus tubsplastictubsTwo ormorelocationsAfterhandlingdirtydishesFoodthermometer155degreeseven withthe foodlevel145degrees1-3teaspoonsor the lid ofthe containerHow todrydishessanitizegermsCrosscontaminationfoodborneillness15-20secondsBeforeyou touchfoodCall IntoWorkhandsanitzerslowestshelfin therefrigerator165degreesStirFood1-3teaspoonsor the lid ofthe container165degreeminimumbacteriaDoubleWashbus tubsplastictubsTwo ormorelocationsAfterhandlingdirtydishesFoodthermometer155degreeseven withthe foodlevel145degrees

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