Checkholdingtemperatureof food4hours171*Ffor 30secondsCross-contaminationCategoriesofHazardsExternalthreats45*F orlower &Grade APPElocal/statehealthdepartmentPreventingpests fromenteringAccidentInvestigationStepsRighttoknowAm I indanger?High RiskPopulationsStayhomeClass KextinguisherFoodmanagementsystemsTime &tempAway fromfood/foodprep areas6 conditionsneeded forbacteriagrowthExtremeTemperatureDangerZoneOSHAHandwashingChemicalsanitizereffectivenessCheckholdingtemperatureof food4hours171*Ffor 30secondsCross-contaminationCategoriesofHazardsExternalthreats45*F orlower &Grade APPElocal/statehealthdepartmentPreventingpests fromenteringAccidentInvestigationStepsRighttoknowAm I indanger?High RiskPopulationsStayhomeClass KextinguisherFoodmanagementsystemsTime &tempAway fromfood/foodprep areas6 conditionsneeded forbacteriagrowthExtremeTemperatureDangerZoneOSHAHandwashingChemicalsanitizereffectiveness

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