45*F orlower &Grade ATime &tempAway fromfood/foodprep areasClass Kextinguisher6 conditionsneeded forbacteriagrowthRighttoknowExtremeTemperatureDangerZoneCategoriesofHazardsOSHAHigh RiskPopulationsFoodmanagementsystemsPreventingpests fromenteringAm I indanger?4hoursPPElocal/statehealthdepartmentCheckholdingtemperatureof foodHandwashingAccidentInvestigationStepsStayhomeChemicalsanitizereffectivenessExternalthreats171*Ffor 30secondsCross-contamination45*F orlower &Grade ATime &tempAway fromfood/foodprep areasClass Kextinguisher6 conditionsneeded forbacteriagrowthRighttoknowExtremeTemperatureDangerZoneCategoriesofHazardsOSHAHigh RiskPopulationsFoodmanagementsystemsPreventingpests fromenteringAm I indanger?4hoursPPElocal/statehealthdepartmentCheckholdingtemperatureof foodHandwashingAccidentInvestigationStepsStayhomeChemicalsanitizereffectivenessExternalthreats171*Ffor 30secondsCross-contamination

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