Away fromfood/foodprep areasCross-contaminationOSHA45*F orlower &Grade AStayhomeExtremeTemperatureDangerZoneRighttoknowClass KextinguisherHandwashingCheckholdingtemperatureof food4hourslocal/statehealthdepartment171*Ffor 30secondsPPEAm I indanger?6 conditionsneeded forbacteriagrowthTime &tempPreventingpests fromenteringChemicalsanitizereffectivenessCategoriesofHazardsAccidentInvestigationStepsExternalthreatsFoodmanagementsystemsHigh RiskPopulationsAway fromfood/foodprep areasCross-contaminationOSHA45*F orlower &Grade AStayhomeExtremeTemperatureDangerZoneRighttoknowClass KextinguisherHandwashingCheckholdingtemperatureof food4hourslocal/statehealthdepartment171*Ffor 30secondsPPEAm I indanger?6 conditionsneeded forbacteriagrowthTime &tempPreventingpests fromenteringChemicalsanitizereffectivenessCategoriesofHazardsAccidentInvestigationStepsExternalthreatsFoodmanagementsystemsHigh RiskPopulations

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