PPEStayhomeCategoriesofHazardsCross-contamination6 conditionsneeded forbacteriagrowthHigh RiskPopulationslocal/statehealthdepartment4hours45*F orlower &Grade AExternalthreatsRighttoknowChemicalsanitizereffectivenessOSHAExtremeTemperatureDangerZoneHandwashingPreventingpests fromenteringCheckholdingtemperatureof food171*Ffor 30secondsClass KextinguisherFoodmanagementsystemsAm I indanger?AccidentInvestigationStepsAway fromfood/foodprep areasTime &tempPPEStayhomeCategoriesofHazardsCross-contamination6 conditionsneeded forbacteriagrowthHigh RiskPopulationslocal/statehealthdepartment4hours45*F orlower &Grade AExternalthreatsRighttoknowChemicalsanitizereffectivenessOSHAExtremeTemperatureDangerZoneHandwashingPreventingpests fromenteringCheckholdingtemperatureof food171*Ffor 30secondsClass KextinguisherFoodmanagementsystemsAm I indanger?AccidentInvestigationStepsAway fromfood/foodprep areasTime &temp

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