Beforeyou touchfoodDoubleWash1-3teaspoonsor the lid ofthe containerStirFoodhandsanitzersgermsfoodborneillnessHow todrydisheseven withthe foodlevelCrosscontaminationlowestshelfin therefrigerator155degrees15-20seconds1-3teaspoonsor the lid ofthe container165degreesAfterhandlingdirtydishesCall IntoWork165degreeminimumTwo ormorelocations145degreesFoodthermometerbacteriasanitizebus tubsplastictubsBeforeyou touchfoodDoubleWash1-3teaspoonsor the lid ofthe containerStirFoodhandsanitzersgermsfoodborneillnessHow todrydisheseven withthe foodlevelCrosscontaminationlowestshelfin therefrigerator155degrees15-20seconds1-3teaspoonsor the lid ofthe container165degreesAfterhandlingdirtydishesCall IntoWork165degreeminimumTwo ormorelocations145degreesFoodthermometerbacteriasanitizebus tubsplastictubs

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