Away fromfood/foodprep areasTime &tempStayhomeHigh RiskPopulationsAm I indanger?ExternalthreatsRighttoknow6 conditionsneeded forbacteriagrowthlocal/statehealthdepartmentCategoriesofHazardsPreventingpests fromenteringClass Kextinguisher4hoursCheckholdingtemperatureof foodPPECross-contamination171*Ffor 30secondsHandwashingAccidentInvestigationSteps45*F orlower &Grade AChemicalsanitizereffectivenessExtremeTemperatureDangerZoneFoodmanagementsystemsOSHAAway fromfood/foodprep areasTime &tempStayhomeHigh RiskPopulationsAm I indanger?ExternalthreatsRighttoknow6 conditionsneeded forbacteriagrowthlocal/statehealthdepartmentCategoriesofHazardsPreventingpests fromenteringClass Kextinguisher4hoursCheckholdingtemperatureof foodPPECross-contamination171*Ffor 30secondsHandwashingAccidentInvestigationSteps45*F orlower &Grade AChemicalsanitizereffectivenessExtremeTemperatureDangerZoneFoodmanagementsystemsOSHA

Safe Operations - 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. Away from food/food prep areas
  2. Time & temp
  3. Stay home
  4. High Risk Populations
  5. Am I in danger?
  6. External threats
  7. Right to know
  8. 6 conditions needed for bacteria growth
  9. local/state health department
  10. Categories of Hazards
  11. Preventing pests from entering
  12. Class K extinguisher
  13. 4 hours
  14. Check holding temperature of food
  15. PPE
  16. Cross-contamination
  17. 171*F for 30 seconds
  18. Handwashing
  19. Accident Investigation Steps
  20. 45*F or lower & Grade A
  21. Chemical sanitizer effectiveness
  22. Extreme Temperature Danger Zone
  23. Food management systems
  24. OSHA