OSHARighttoknowChemicalsanitizereffectiveness171*Ffor 30secondsHigh RiskPopulationsExternalthreatsAway fromfood/foodprep areasClass Kextinguisher45*F orlower &Grade AAccidentInvestigationStepsTime &tempCross-contaminationHandwashingAm I indanger?StayhomePPEExtremeTemperatureDangerZonelocal/statehealthdepartmentPreventingpests fromenteringFoodmanagementsystems6 conditionsneeded forbacteriagrowthCategoriesofHazardsCheckholdingtemperatureof food4hoursOSHARighttoknowChemicalsanitizereffectiveness171*Ffor 30secondsHigh RiskPopulationsExternalthreatsAway fromfood/foodprep areasClass Kextinguisher45*F orlower &Grade AAccidentInvestigationStepsTime &tempCross-contaminationHandwashingAm I indanger?StayhomePPEExtremeTemperatureDangerZonelocal/statehealthdepartmentPreventingpests fromenteringFoodmanagementsystems6 conditionsneeded forbacteriagrowthCategoriesofHazardsCheckholdingtemperatureof food4hours

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