1-3teaspoonsor the lid ofthe containerBeforeyou touchfoodHow todrydishes15-20secondsbus tubsplastictubs155degreeslowestshelfin therefrigeratorfoodborneillnessCall IntoWork165degreeminimumFoodthermometerAfterhandlingdirtydishes165degreesDoubleWashhandsanitzersStirFoodTwo ormorelocationsbacteriaCrosscontamination1-3teaspoonsor the lid ofthe container145degreesgermssanitizeeven withthe foodlevel1-3teaspoonsor the lid ofthe containerBeforeyou touchfoodHow todrydishes15-20secondsbus tubsplastictubs155degreeslowestshelfin therefrigeratorfoodborneillnessCall IntoWork165degreeminimumFoodthermometerAfterhandlingdirtydishes165degreesDoubleWashhandsanitzersStirFoodTwo ormorelocationsbacteriaCrosscontamination1-3teaspoonsor the lid ofthe container145degreesgermssanitizeeven withthe foodlevel

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