4-60°C(40-140°F)74°C(165°F)MicroorganismQuats,Chlorine,IodineSalmonellaControllingallergens andpreventingcross-contamination71°C(160°F)Food,acidity, time,temperature,oxygen,moistureSanitizingAccessibleandconvenientListeria4°C(40°F)-18°C(0°F)Extremeconditions suchas boiling,freezing, andcookingDisease-causingmicroorganismHACCPE.ColiTrichinosisTime andTemperatureFirst InFirstOut2-3Biological,chemical,physical,allergensDiarrheaTemperatureDangerZone (TDZ)60°C(140°F)Foodthermometer10-20minutesDroppings,gnawing,holes inpackagingStayhomeCleaning4-60°C(40-140°F)74°C(165°F)MicroorganismQuats,Chlorine,IodineSalmonellaControllingallergens andpreventingcross-contamination71°C(160°F)Food,acidity, time,temperature,oxygen,moistureSanitizingAccessibleandconvenientListeria4°C(40°F)-18°C(0°F)Extremeconditions suchas boiling,freezing, andcookingDisease-causingmicroorganismHACCPE.ColiTrichinosisTime andTemperatureFirst InFirstOut2-3Biological,chemical,physical,allergensDiarrheaTemperatureDangerZone (TDZ)60°C(140°F)Foodthermometer10-20minutesDroppings,gnawing,holes inpackagingStayhomeCleaning

Food Handler Bingo - 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. 4-60°C (40-140°F)
  2. 74°C (165°F)
  3. Microorganism
  4. Quats, Chlorine, Iodine
  5. Salmonella
  6. Controlling allergens and preventing cross-contamination
  7. 71°C (160°F)
  8. Food, acidity, time, temperature, oxygen, moisture
  9. Sanitizing
  10. Accessible and convenient
  11. Listeria
  12. 4°C (40°F)
  13. -18°C (0°F)
  14. Extreme conditions such as boiling, freezing, and cooking
  15. Disease-causing microorganism
  16. HACCP
  17. E. Coli
  18. Trichinosis
  19. Time and Temperature
  20. First In First Out
  21. 2-3
  22. Biological, chemical, physical, allergens
  23. Diarrhea
  24. Temperature Danger Zone (TDZ)
  25. 60°C (140°F)
  26. Food thermometer
  27. 10-20 minutes
  28. Droppings, gnawing, holes in packaging
  29. Stay home
  30. Cleaning