Away fromfood/foodprep areasHigh RiskPopulations4hoursHandwashingCategoriesofHazardsAm I indanger?171*Ffor 30secondsCheckholdingtemperatureof foodOSHAStayhomelocal/statehealthdepartment6 conditionsneeded forbacteriagrowthExternalthreatsTime &tempFoodmanagementsystemsPreventingpests fromenteringPPEClass KextinguisherExtremeTemperatureDangerZoneCross-contaminationRighttoknowChemicalsanitizereffectivenessAccidentInvestigationSteps45*F orlower &Grade AAway fromfood/foodprep areasHigh RiskPopulations4hoursHandwashingCategoriesofHazardsAm I indanger?171*Ffor 30secondsCheckholdingtemperatureof foodOSHAStayhomelocal/statehealthdepartment6 conditionsneeded forbacteriagrowthExternalthreatsTime &tempFoodmanagementsystemsPreventingpests fromenteringPPEClass KextinguisherExtremeTemperatureDangerZoneCross-contaminationRighttoknowChemicalsanitizereffectivenessAccidentInvestigationSteps45*F orlower &Grade A

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