Class KextinguisherHandwashingPreventingpests fromenteringRighttoknow45*F orlower &Grade AExtremeTemperatureDangerZone6 conditionsneeded forbacteriagrowthAccidentInvestigationStepsCategoriesofHazardsTime &tempCheckholdingtemperatureof foodAway fromfood/foodprep areasExternalthreatsOSHA171*Ffor 30secondsAm I indanger?PPECross-contaminationHigh RiskPopulationsStayhomeFoodmanagementsystemslocal/statehealthdepartment4hoursChemicalsanitizereffectivenessClass KextinguisherHandwashingPreventingpests fromenteringRighttoknow45*F orlower &Grade AExtremeTemperatureDangerZone6 conditionsneeded forbacteriagrowthAccidentInvestigationStepsCategoriesofHazardsTime &tempCheckholdingtemperatureof foodAway fromfood/foodprep areasExternalthreatsOSHA171*Ffor 30secondsAm I indanger?PPECross-contaminationHigh RiskPopulationsStayhomeFoodmanagementsystemslocal/statehealthdepartment4hoursChemicalsanitizereffectiveness

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