SalmonellaStayhomeDroppings,gnawing,holes inpackaging4-60°C(40-140°F)60°C(140°F)TemperatureDangerZone (TDZ)ListeriaFirst InFirstOut71°C(160°F)TrichinosisFoodthermometerMicroorganism2-3Disease-causingmicroorganismQuats,Chlorine,IodineE.Coli74°C(165°F)CleaningFood,acidity, time,temperature,oxygen,moisture4°C(40°F)Time andTemperatureBiological,chemical,physical,allergensHACCPAccessibleandconvenientDiarrhea10-20minutes-18°C(0°F)Extremeconditions suchas boiling,freezing, andcookingSanitizingControllingallergens andpreventingcross-contaminationSalmonellaStayhomeDroppings,gnawing,holes inpackaging4-60°C(40-140°F)60°C(140°F)TemperatureDangerZone (TDZ)ListeriaFirst InFirstOut71°C(160°F)TrichinosisFoodthermometerMicroorganism2-3Disease-causingmicroorganismQuats,Chlorine,IodineE.Coli74°C(165°F)CleaningFood,acidity, time,temperature,oxygen,moisture4°C(40°F)Time andTemperatureBiological,chemical,physical,allergensHACCPAccessibleandconvenientDiarrhea10-20minutes-18°C(0°F)Extremeconditions suchas boiling,freezing, andcookingSanitizingControllingallergens andpreventingcross-contamination

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