Wash,Rinse,SanitizeNon-slipshoes20SecondsBehind!Fever/Vomiting/DiarrheaLabelandDate165°F (forat least 15seconds).In assignedstorageareasonly, awayfrom foodUnder 41DegreesFahrenheitHat/hairnet/haircoveringFIFOOpen awayfrom yourface andallow steamto escapeAny timeequipmentwill touchfood.RedbucketCross-ContaminationGreenbucketCuttingGlove135Degreesor HigherOvenMitts 2HoursAt least 6inches offthe floorVerifyingredientsvia the recipeand managerin charge30MINUTERULEPROPERUSE OFSINGLE-USEGLOVES:Wash,Rinse,SanitizeNon-slipshoes20SecondsBehind!Fever/Vomiting/DiarrheaLabelandDate165°F (forat least 15seconds).In assignedstorageareasonly, awayfrom foodUnder 41DegreesFahrenheitHat/hairnet/haircoveringFIFOOpen awayfrom yourface andallow steamto escapeAny timeequipmentwill touchfood.RedbucketCross-ContaminationGreenbucketCuttingGlove135Degreesor HigherOvenMitts 2HoursAt least 6inches offthe floorVerifyingredientsvia the recipeand managerin charge30MINUTERULEPROPERUSE OFSINGLE-USEGLOVES:

Food Safety 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. Wash, Rinse, Sanitize
  2. Non- slip shoes
  3. 20 Seconds
  4. Behind!
  5. Fever/Vomiting/Diarrhea
  6. Label and Date
  7. 165°F (for at least 15 seconds).
  8. In assigned storage areas only, away from food
  9. Under 41 Degrees Fahrenheit
  10. Hat/hairnet/ hair covering
  11. FIFO
  12. Open away from your face and allow steam to escape
  13. Any time equipment will touch food.
  14. Red bucket
  15. Cross- Contamination
  16. Green bucket
  17. Cutting Glove
  18. 135 Degrees or Higher
  19. Oven Mitts
  20. 2 Hours
  21. At least 6 inches off the floor
  22. Verify ingredients via the recipe and manager in charge
  23. 30 MINUTE RULE
  24. PROPER USE OF SINGLE-USE GLOVES: