2HoursWash,Rinse,SanitizeUnder 41DegreesFahrenheitIn assignedstorageareasonly, awayfrom foodAt least 6inches offthe floor30MINUTERULEFever/Vomiting/Diarrhea165°F (forat least 15seconds).PROPERUSE OFSINGLE-USEGLOVES:GreenbucketOvenMitts Non-slipshoesHat/hairnet/haircoveringFIFOOpen awayfrom yourface andallow steamto escape135Degreesor HigherAny timeequipmentwill touchfood.CuttingGloveBehind!Verifyingredientsvia the recipeand managerin chargeRedbucket20SecondsCross-ContaminationLabelandDate2HoursWash,Rinse,SanitizeUnder 41DegreesFahrenheitIn assignedstorageareasonly, awayfrom foodAt least 6inches offthe floor30MINUTERULEFever/Vomiting/Diarrhea165°F (forat least 15seconds).PROPERUSE OFSINGLE-USEGLOVES:GreenbucketOvenMitts Non-slipshoesHat/hairnet/haircoveringFIFOOpen awayfrom yourface andallow steamto escape135Degreesor HigherAny timeequipmentwill touchfood.CuttingGloveBehind!Verifyingredientsvia the recipeand managerin chargeRedbucket20SecondsCross-ContaminationLabelandDate

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