Afterhandlingdirtydishes145degreesTwo ormorelocationsbus tubsplastictubsbacteria165degreesDoubleWashhandsanitzers1-3teaspoonsor the lid ofthe containerCall IntoWork1-3teaspoonsor the lid ofthe containerfoodborneillnesslowestshelfin therefrigeratorFoodthermometergermseven withthe foodlevelsanitize155degreesStirFood165degreeminimumCrosscontaminationBeforeyou touchfoodHow todrydishes15-20secondsAfterhandlingdirtydishes145degreesTwo ormorelocationsbus tubsplastictubsbacteria165degreesDoubleWashhandsanitzers1-3teaspoonsor the lid ofthe containerCall IntoWork1-3teaspoonsor the lid ofthe containerfoodborneillnesslowestshelfin therefrigeratorFoodthermometergermseven withthe foodlevelsanitize155degreesStirFood165degreeminimumCrosscontaminationBeforeyou touchfoodHow todrydishes15-20seconds

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