Stayhome171*Ffor 30secondsHigh RiskPopulationsExternalthreatslocal/statehealthdepartment45*F orlower &Grade ACategoriesofHazardsPPE4hoursRighttoknowOSHAExtremeTemperatureDangerZoneClass KextinguisherTime &tempAccidentInvestigationStepsChemicalsanitizereffectivenessAm I indanger?Checkholdingtemperatureof foodFoodmanagementsystems6 conditionsneeded forbacteriagrowthPreventingpests fromenteringHandwashingAway fromfood/foodprep areasCross-contaminationStayhome171*Ffor 30secondsHigh RiskPopulationsExternalthreatslocal/statehealthdepartment45*F orlower &Grade ACategoriesofHazardsPPE4hoursRighttoknowOSHAExtremeTemperatureDangerZoneClass KextinguisherTime &tempAccidentInvestigationStepsChemicalsanitizereffectivenessAm I indanger?Checkholdingtemperatureof foodFoodmanagementsystems6 conditionsneeded forbacteriagrowthPreventingpests fromenteringHandwashingAway fromfood/foodprep areasCross-contamination

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