Foodthermometer145degrees155degrees15-20secondshandsanitzersfoodborneillnessHow todrydishes165degreeminimumeven withthe foodlevelbus tubsplastictubs165degreesbacteriaCrosscontaminationBeforeyou touchfood1-3teaspoonsor the lid ofthe containerCall IntoWorksanitizeStirFood1-3teaspoonsor the lid ofthe containerlowestshelfin therefrigeratorgermsTwo ormorelocationsDoubleWashAfterhandlingdirtydishesFoodthermometer145degrees155degrees15-20secondshandsanitzersfoodborneillnessHow todrydishes165degreeminimumeven withthe foodlevelbus tubsplastictubs165degreesbacteriaCrosscontaminationBeforeyou touchfood1-3teaspoonsor the lid ofthe containerCall IntoWorksanitizeStirFood1-3teaspoonsor the lid ofthe containerlowestshelfin therefrigeratorgermsTwo ormorelocationsDoubleWashAfterhandlingdirtydishes

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