1-3teaspoonsor the lid ofthe containerHow todrydishessanitizeBeforeyou touchfoodCall IntoWorkTwo ormorelocationsAfterhandlingdirtydishesFoodthermometerhandsanitzersDoubleWashbus tubsplastictubseven withthe foodlevelgerms145degrees165degreesbacteriaCrosscontamination155degrees1-3teaspoonsor the lid ofthe containerfoodborneillnessStirFoodlowestshelfin therefrigerator15-20seconds165degreeminimum1-3teaspoonsor the lid ofthe containerHow todrydishessanitizeBeforeyou touchfoodCall IntoWorkTwo ormorelocationsAfterhandlingdirtydishesFoodthermometerhandsanitzersDoubleWashbus tubsplastictubseven withthe foodlevelgerms145degrees165degreesbacteriaCrosscontamination155degrees1-3teaspoonsor the lid ofthe containerfoodborneillnessStirFoodlowestshelfin therefrigerator15-20seconds165degreeminimum

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.


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