High RiskPopulationslocal/statehealthdepartmentAway fromfood/foodprep areasAm I indanger?HandwashingClass KextinguisherExternalthreatsStayhomeFoodmanagementsystemsCross-contamination45*F orlower &Grade AAccidentInvestigationSteps4hoursPPE171*Ffor 30secondsChemicalsanitizereffectivenessCategoriesofHazardsCheckholdingtemperatureof foodPreventingpests fromentering6 conditionsneeded forbacteriagrowthTime &tempExtremeTemperatureDangerZoneOSHARighttoknowHigh RiskPopulationslocal/statehealthdepartmentAway fromfood/foodprep areasAm I indanger?HandwashingClass KextinguisherExternalthreatsStayhomeFoodmanagementsystemsCross-contamination45*F orlower &Grade AAccidentInvestigationSteps4hoursPPE171*Ffor 30secondsChemicalsanitizereffectivenessCategoriesofHazardsCheckholdingtemperatureof foodPreventingpests fromentering6 conditionsneeded forbacteriagrowthTime &tempExtremeTemperatureDangerZoneOSHARighttoknow

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. High Risk Populations
  2. local/state health department
  3. Away from food/food prep areas
  4. Am I in danger?
  5. Handwashing
  6. Class K extinguisher
  7. External threats
  8. Stay home
  9. Food management systems
  10. Cross-contamination
  11. 45*F or lower & Grade A
  12. Accident Investigation Steps
  13. 4 hours
  14. PPE
  15. 171*F for 30 seconds
  16. Chemical sanitizer effectiveness
  17. Categories of Hazards
  18. Check holding temperature of food
  19. Preventing pests from entering
  20. 6 conditions needed for bacteria growth
  21. Time & temp
  22. Extreme Temperature Danger Zone
  23. OSHA
  24. Right to know