Utensilsstoredfacing onedirectionLOG 8.1.1Daily/WeeklySanitationChecklist iscompleted withall required infoCorrectsegregation?Fully cookedover raw. Poultrybelow all otherspeciesAll items havepin tickets withproductdescription andprice perweight/countAll Ingredientsin refrigeratedstorage aredated and haveproductdescriptionValidatesanitizerconcentration at3-compartmentsink, between200-400ppmFoodpackagingand bowlsstoredinvertedAll itemscooked aredocumentedon LOG6.2.4EcoLab teststrips areavailableand notexpiredNounauthorizedcleaningtools/chemicalsColleaguesare allwearinghair netsCantaloupe,banana, GalaApple. Correctcountry oforiginHand washsink isaccessibleand cleanMesh gloves arestored to protectfromcontamination (inclean andsanitizedcontainer)No openglasscontainersFan guardsand floordrains cleanin producecoolerLoad limitsin bunkersarefollowedAllergenalert signson all facingswith instoreproductKnivesare cleanand notdamagedContainersfree of debrisand stickerresidueCheck 3products infridge displayunits! Tempbelow 4CReach-incoolergasketsare clean Take 3 randomtemps from hotcase! - Hotholding above60CNo beverages,food, orpersonalbelongings inprep andstorageUtensilsstoredfacing onedirectionLOG 8.1.1Daily/WeeklySanitationChecklist iscompleted withall required infoCorrectsegregation?Fully cookedover raw. Poultrybelow all otherspeciesAll items havepin tickets withproductdescription andprice perweight/countAll Ingredientsin refrigeratedstorage aredated and haveproductdescriptionValidatesanitizerconcentration at3-compartmentsink, between200-400ppmFoodpackagingand bowlsstoredinvertedAll itemscooked aredocumentedon LOG6.2.4EcoLab teststrips areavailableand notexpiredNounauthorizedcleaningtools/chemicalsColleaguesare allwearinghair netsCantaloupe,banana, GalaApple. Correctcountry oforiginHand washsink isaccessibleand cleanMesh gloves arestored to protectfromcontamination (inclean andsanitizedcontainer)No openglasscontainersFan guardsand floordrains cleanin producecoolerLoad limitsin bunkersarefollowedAllergenalert signson all facingswith instoreproductKnivesare cleanand notdamagedContainersfree of debrisand stickerresidueCheck 3products infridge displayunits! Tempbelow 4CReach-incoolergasketsare clean Take 3 randomtemps from hotcase! - Hotholding above60CNo beverages,food, orpersonalbelongings inprep andstorage

Food Safety Week BINGO - Call List

(Print) Use this randomly generated list as your call list when playing the game. 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
B
2
N
3
G
4
I
5
I
6
B
7
O
8
B
9
I
10
G
11
I
12
O
13
G
14
G
15
B
16
O
17
G
18
N
19
N
20
N
21
O
22
I
23
B
24
O
  1. B-Utensils stored facing one direction
  2. N-LOG 8.1.1 Daily/Weekly Sanitation Checklist is completed with all required info
  3. G-Correct segregation? Fully cooked over raw. Poultry below all other species
  4. I-All items have pin tickets with product description and price per weight/count
  5. I-All Ingredients in refrigerated storage are dated and have product description
  6. B-Validate sanitizer concentration at 3-compartment sink, between 200-400ppm
  7. O-Food packaging and bowls stored inverted
  8. B-All items cooked are documented on LOG 6.2.4
  9. I-EcoLab test strips are available and not expired
  10. G-No unauthorized cleaning tools/chemicals
  11. I-Colleagues are all wearing hair nets
  12. O-Cantaloupe, banana, Gala Apple. Correct country of origin
  13. G-Hand wash sink is accessible and clean
  14. G-Mesh gloves are stored to protect from contamination (in clean and sanitized container)
  15. B-No open glass containers
  16. O-Fan guards and floor drains clean in produce cooler
  17. G-Load limits in bunkers are followed
  18. N-Allergen alert signs on all facings with instore product
  19. N-Knives are clean and not damaged
  20. N-Containers free of debris and sticker residue
  21. O-Check 3 products in fridge display units! Temp below 4C
  22. I-Reach-in cooler gaskets are clean
  23. B- Take 3 random temps from hot case! - Hot holding above 60C
  24. O-No beverages, food, or personal belongings in prep and storage