Verifyingredientsvia the recipeand managerin chargeOpen awayfrom yourface andallow steamto escapeBehind!Under 41DegreesFahrenheitWash,Rinse,Sanitize2Hours135Degreesor HigherFIFOAt least 6inches offthe floorPROPERUSE OFSINGLE-USEGLOVES:Greenbucket30MINUTERULECross-ContaminationIn assignedstorageareasonly, awayfrom foodHat/hairnet/haircoveringAny timeequipmentwill touchfood.Non-slipshoes165°F (forat least 15seconds).RedbucketCuttingGloveOvenMitts Fever/Vomiting/DiarrheaLabelandDate20SecondsVerifyingredientsvia the recipeand managerin chargeOpen awayfrom yourface andallow steamto escapeBehind!Under 41DegreesFahrenheitWash,Rinse,Sanitize2Hours135Degreesor HigherFIFOAt least 6inches offthe floorPROPERUSE OFSINGLE-USEGLOVES:Greenbucket30MINUTERULECross-ContaminationIn assignedstorageareasonly, awayfrom foodHat/hairnet/haircoveringAny timeequipmentwill touchfood.Non-slipshoes165°F (forat least 15seconds).RedbucketCuttingGloveOvenMitts Fever/Vomiting/DiarrheaLabelandDate20Seconds

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