PPE Stay home Categories of Hazards Cross- contamination 6 conditions needed for bacteria growth High Risk Populations local/state health department 4 hours 45*F or lower & Grade A External threats Right to know Chemical sanitizer effectiveness OSHA Extreme Temperature Danger Zone Handwashing Preventing pests from entering Check holding temperature of food 171*F for 30 seconds Class K extinguisher Food management systems Am I in danger? Accident Investigation Steps Away from food/food prep areas Time & temp PPE Stay home Categories of Hazards Cross- contamination 6 conditions needed for bacteria growth High Risk Populations local/state health department 4 hours 45*F or lower & Grade A External threats Right to know Chemical sanitizer effectiveness OSHA Extreme Temperature Danger Zone Handwashing Preventing pests from entering Check holding temperature of food 171*F for 30 seconds Class K extinguisher Food management systems Am I in danger? Accident Investigation Steps Away from food/food prep areas Time & temp
(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.
PPE
Stay home
Categories of Hazards
Cross-contamination
6 conditions needed for bacteria growth
High Risk Populations
local/state health department
4 hours
45*F or lower & Grade A
External threats
Right to know
Chemical sanitizer effectiveness
OSHA
Extreme Temperature Danger Zone
Handwashing
Preventing pests from entering
Check holding temperature of food
171*F for 30 seconds
Class K extinguisher
Food management systems
Am I in danger?
Accident Investigation Steps
Away from food/food prep areas
Time & temp