1-3teaspoonsor the lid ofthe containerHow todrydishesCall IntoWork165degreeminimumlowestshelfin therefrigeratorsanitizeCrosscontamination155degreesStirFoodfoodborneillness145degrees15-20secondsFoodthermometerAfterhandlingdirtydishesBeforeyou touchfoodhandsanitzers165degrees1-3teaspoonsor the lid ofthe containergermsbacteriabus tubsplastictubseven withthe foodlevelDoubleWashTwo ormorelocations1-3teaspoonsor the lid ofthe containerHow todrydishesCall IntoWork165degreeminimumlowestshelfin therefrigeratorsanitizeCrosscontamination155degreesStirFoodfoodborneillness145degrees15-20secondsFoodthermometerAfterhandlingdirtydishesBeforeyou touchfoodhandsanitzers165degrees1-3teaspoonsor the lid ofthe containergermsbacteriabus tubsplastictubseven withthe foodlevelDoubleWashTwo ormorelocations

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