High RiskPopulationsCheckholdingtemperatureof food45*F orlower &Grade AOSHAExternalthreatsHandwashing171*Ffor 30secondsStayhomeExtremeTemperatureDangerZoneCategoriesofHazardsFoodmanagementsystemsPreventingpests fromenteringClass KextinguisherPPEChemicalsanitizereffectiveness6 conditionsneeded forbacteriagrowthlocal/statehealthdepartmentAm I indanger?4hoursAway fromfood/foodprep areasRighttoknowAccidentInvestigationStepsTime &tempCross-contaminationHigh RiskPopulationsCheckholdingtemperatureof food45*F orlower &Grade AOSHAExternalthreatsHandwashing171*Ffor 30secondsStayhomeExtremeTemperatureDangerZoneCategoriesofHazardsFoodmanagementsystemsPreventingpests fromenteringClass KextinguisherPPEChemicalsanitizereffectiveness6 conditionsneeded forbacteriagrowthlocal/statehealthdepartmentAm I indanger?4hoursAway fromfood/foodprep areasRighttoknowAccidentInvestigationStepsTime &tempCross-contamination

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