PPEAccidentInvestigationSteps4hoursExtremeTemperatureDangerZoneCategoriesofHazardsChemicalsanitizereffectivenessFoodmanagementsystemsClass Kextinguisher6 conditionsneeded forbacteriagrowthAway fromfood/foodprep areasCheckholdingtemperatureof foodExternalthreatsOSHAHandwashingRighttoknow171*Ffor 30secondsHigh RiskPopulations45*F orlower &Grade AStayhomeCross-contaminationlocal/statehealthdepartmentPreventingpests fromenteringTime &tempAm I indanger?PPEAccidentInvestigationSteps4hoursExtremeTemperatureDangerZoneCategoriesofHazardsChemicalsanitizereffectivenessFoodmanagementsystemsClass Kextinguisher6 conditionsneeded forbacteriagrowthAway fromfood/foodprep areasCheckholdingtemperatureof foodExternalthreatsOSHAHandwashingRighttoknow171*Ffor 30secondsHigh RiskPopulations45*F orlower &Grade AStayhomeCross-contaminationlocal/statehealthdepartmentPreventingpests fromenteringTime &tempAm I indanger?

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