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