Am I indanger?Time &tempHigh RiskPopulationslocal/statehealthdepartmentChemicalsanitizereffectivenessHandwashingAccidentInvestigationStepsStayhomeOSHACross-contaminationFoodmanagementsystems6 conditionsneeded forbacteriagrowthClass KextinguisherCategoriesofHazardsPreventingpests fromenteringExternalthreatsAway fromfood/foodprep areasCheckholdingtemperatureof foodPPE4hoursRighttoknow171*Ffor 30secondsExtremeTemperatureDangerZone45*F orlower &Grade AAm I indanger?Time &tempHigh RiskPopulationslocal/statehealthdepartmentChemicalsanitizereffectivenessHandwashingAccidentInvestigationStepsStayhomeOSHACross-contaminationFoodmanagementsystems6 conditionsneeded forbacteriagrowthClass KextinguisherCategoriesofHazardsPreventingpests fromenteringExternalthreatsAway fromfood/foodprep areasCheckholdingtemperatureof foodPPE4hoursRighttoknow171*Ffor 30secondsExtremeTemperatureDangerZone45*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. Am I in danger?
  2. Time & temp
  3. High Risk Populations
  4. local/state health department
  5. Chemical sanitizer effectiveness
  6. Handwashing
  7. Accident Investigation Steps
  8. Stay home
  9. OSHA
  10. Cross-contamination
  11. Food management systems
  12. 6 conditions needed for bacteria growth
  13. Class K extinguisher
  14. Categories of Hazards
  15. Preventing pests from entering
  16. External threats
  17. Away from food/food prep areas
  18. Check holding temperature of food
  19. PPE
  20. 4 hours
  21. Right to know
  22. 171*F for 30 seconds
  23. Extreme Temperature Danger Zone
  24. 45*F or lower & Grade A