High RiskPopulationslocal/statehealthdepartmentExternalthreatsRighttoknowOSHACategoriesofHazardsAm I indanger?ChemicalsanitizereffectivenessCross-contamination6 conditionsneeded forbacteriagrowthExtremeTemperatureDangerZonePreventingpests fromenteringTime &tempStayhomeAway fromfood/foodprep areas45*F orlower &Grade AFoodmanagementsystems4hoursHandwashing171*Ffor 30secondsClass KextinguisherAccidentInvestigationStepsCheckholdingtemperatureof foodPPEHigh RiskPopulationslocal/statehealthdepartmentExternalthreatsRighttoknowOSHACategoriesofHazardsAm I indanger?ChemicalsanitizereffectivenessCross-contamination6 conditionsneeded forbacteriagrowthExtremeTemperatureDangerZonePreventingpests fromenteringTime &tempStayhomeAway fromfood/foodprep areas45*F orlower &Grade AFoodmanagementsystems4hoursHandwashing171*Ffor 30secondsClass KextinguisherAccidentInvestigationStepsCheckholdingtemperatureof foodPPE

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. High Risk Populations
  2. local/state health department
  3. External threats
  4. Right to know
  5. OSHA
  6. Categories of Hazards
  7. Am I in danger?
  8. Chemical sanitizer effectiveness
  9. Cross-contamination
  10. 6 conditions needed for bacteria growth
  11. Extreme Temperature Danger Zone
  12. Preventing pests from entering
  13. Time & temp
  14. Stay home
  15. Away from food/food prep areas
  16. 45*F or lower & Grade A
  17. Food management systems
  18. 4 hours
  19. Handwashing
  20. 171*F for 30 seconds
  21. Class K extinguisher
  22. Accident Investigation Steps
  23. Check holding temperature of food
  24. PPE