Class KextinguisherPPEAm I indanger?45*F orlower &Grade APreventingpests fromenteringRighttoknow171*Ffor 30secondsAccidentInvestigationStepsHandwashing4hoursCategoriesofHazardsExtremeTemperatureDangerZoneTime &tempFoodmanagementsystemsCross-contaminationHigh RiskPopulations6 conditionsneeded forbacteriagrowthExternalthreatsAway fromfood/foodprep areasStayhomeCheckholdingtemperatureof foodOSHAChemicalsanitizereffectivenesslocal/statehealthdepartmentClass KextinguisherPPEAm I indanger?45*F orlower &Grade APreventingpests fromenteringRighttoknow171*Ffor 30secondsAccidentInvestigationStepsHandwashing4hoursCategoriesofHazardsExtremeTemperatureDangerZoneTime &tempFoodmanagementsystemsCross-contaminationHigh RiskPopulations6 conditionsneeded forbacteriagrowthExternalthreatsAway fromfood/foodprep areasStayhomeCheckholdingtemperatureof foodOSHAChemicalsanitizereffectivenesslocal/statehealthdepartment

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