Redbucket165°F (forat least 15seconds).Any timeequipmentwill touchfood.20SecondsWash,Rinse,SanitizeCuttingGloveLabelandDateOpen awayfrom yourface andallow steamto escapeGreenbucket30MINUTERULEHat/hairnet/haircovering2HoursAt least 6inches offthe floorVerifyingredientsvia the recipeand managerin chargeFIFO135Degreesor HigherBehind!Cross-ContaminationNon-slipshoesOvenMitts Under 41DegreesFahrenheitFever/Vomiting/DiarrheaPROPERUSE OFSINGLE-USEGLOVES:In assignedstorageareasonly, awayfrom foodRedbucket165°F (forat least 15seconds).Any timeequipmentwill touchfood.20SecondsWash,Rinse,SanitizeCuttingGloveLabelandDateOpen awayfrom yourface andallow steamto escapeGreenbucket30MINUTERULEHat/hairnet/haircovering2HoursAt least 6inches offthe floorVerifyingredientsvia the recipeand managerin chargeFIFO135Degreesor HigherBehind!Cross-ContaminationNon-slipshoesOvenMitts Under 41DegreesFahrenheitFever/Vomiting/DiarrheaPROPERUSE OFSINGLE-USEGLOVES:In assignedstorageareasonly, awayfrom food

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