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