CategoriesofHazardsTime &tempAway fromfood/foodprep areasCheckholdingtemperatureof foodHigh RiskPopulations4hoursExtremeTemperatureDangerZoneAccidentInvestigationStepsAm I indanger?6 conditionsneeded forbacteriagrowthClass Kextinguisherlocal/statehealthdepartmentPreventingpests fromenteringRighttoknowOSHA45*F orlower &Grade AHandwashingFoodmanagementsystemsCross-contaminationExternalthreatsStayhome171*Ffor 30secondsChemicalsanitizereffectivenessPPECategoriesofHazardsTime &tempAway fromfood/foodprep areasCheckholdingtemperatureof foodHigh RiskPopulations4hoursExtremeTemperatureDangerZoneAccidentInvestigationStepsAm I indanger?6 conditionsneeded forbacteriagrowthClass Kextinguisherlocal/statehealthdepartmentPreventingpests fromenteringRighttoknowOSHA45*F orlower &Grade AHandwashingFoodmanagementsystemsCross-contaminationExternalthreatsStayhome171*Ffor 30secondsChemicalsanitizereffectivenessPPE

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