waterdirectpressure165degreesFperishablecrosscontaminatin20secondscommonkitchenaccidentshepatitisAWearthesethreesteamburnsEatingorDrinkingdeadlygas145degreesFwashingyourhandsdangerzonesanitationstepstool/ladderNDV'swhatbacterianeeds togrowwhatbacterianeeds togrowe-coliperishable95%chemicalcontaminantsphysicalcontaminants165degreesFLabel/DatethawlawdeadlygaswashinghandsbotulismhepatitisApeoplecommonlyaffectedby F.B.I.spillsTreatmentfor a1st/2nddegree burn5 stagesof handwashingspills40degreesFfoodborneillnesssalmonellalowershelves20secondsdangerzonetwo-hourrule145degreesFmostcommonform ofF.B.I.physicalcontaminantslowershelvesstepstool /ladder155degreesFHairnetshow to putout agreasefirethawlawtwohourrulefoodborneillnesssanitationchemicalcontaminantsmostcommonform ofF.B.I.how to putout agreasefireKitchenCounters20secondsbotulismcommonkitchenaccidentsfoodborneillnesswashingyourhandssalmonellatwo-hourruletreatmentfor a1st/2nddegree burnspillsstaphylococciF.B.Ithe key topreventingkitchenaccidentsLabel& Date40degreesFperishablesteamburnse-colisneezing/couchingwashinghandswaterdirectpressure165degreesFperishablecrosscontaminatin20secondscommonkitchenaccidentshepatitisAWearthesethreesteamburnsEatingorDrinkingdeadlygas145degreesFwashingyourhandsdangerzonesanitationstepstool/ladderNDV'swhatbacterianeeds togrowwhatbacterianeeds togrowe-coliperishable95%chemicalcontaminantsphysicalcontaminants165degreesFLabel/DatethawlawdeadlygaswashinghandsbotulismhepatitisApeoplecommonlyaffectedby F.B.I.spillsTreatmentfor a1st/2nddegree burn5 stagesof handwashingspills40degreesFfoodborneillnesssalmonellalowershelves20secondsdangerzonetwo-hourrule145degreesFmostcommonform ofF.B.I.physicalcontaminantslowershelvesstepstool /ladder155degreesFHairnetshow to putout agreasefirethawlawtwohourrulefoodborneillnesssanitationchemicalcontaminantsmostcommonform ofF.B.I.how to putout agreasefireKitchenCounters20secondsbotulismcommonkitchenaccidentsfoodborneillnesswashingyourhandssalmonellatwo-hourruletreatmentfor a1st/2nddegree burnspillsstaphylococciF.B.Ithe key topreventingkitchenaccidentsLabel& Date40degreesFperishablesteamburnse-colisneezing/couchingwashinghands

San Carlos Safety & Sanitation BINGO - Call List

(Print) Use this randomly generated list as your call list when playing the game. 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.


1
I
2
G
3
B
4
G
5
B
6
N
7
B
8
N
9
B
10
G
11
B
12
N
13
I
14
O
15
G
16
N
17
G
18
N
19
G
20
N
21
G
22
G
23
G
24
N
25
I
26
O
27
G
28
B
29
N
30
O
31
I
32
N
33
B
34
G
35
O
36
G
37
N
38
I
39
I
40
B
41
O
42
N
43
O
44
I
45
I
46
B
47
N
48
O
49
G
50
B
51
O
52
B
53
O
54
I
55
B
56
N
57
I
58
N
59
B
60
O
61
B
62
I
63
B
64
N
65
O
66
B
67
I
68
O
69
N
70
O
71
I
72
I
73
I
74
I
75
G
76
G
77
G
78
B
79
O
  1. I-water
  2. G-direct pressure
  3. B-165 degrees F
  4. G-perishable
  5. B-cross contaminatin
  6. N-20 seconds
  7. B-common kitchen accidents
  8. N-hepatitis A
  9. B-Wear these three
  10. G-steam burns
  11. B-Eating or Drinking
  12. N-deadly gas
  13. I-145 degrees F
  14. O-washing your hands
  15. G-danger zone
  16. N-sanitation
  17. G-step stool/ladder
  18. N-NDV's
  19. G-what bacteria needs to grow
  20. N-what bacteria needs to grow
  21. G-e-coli
  22. G-perishable
  23. G-95%
  24. N-chemical contaminants
  25. I-physical contaminants
  26. O-165 degrees F
  27. G-Label/Date
  28. B-thaw law
  29. N-deadly gas
  30. O-washing hands
  31. I-botulism
  32. N-hepatitis A
  33. B-people commonly affected by F.B.I.
  34. G-spills
  35. O-Treatment for a 1st/2nd degree burn
  36. G-5 stages of hand washing
  37. N-spills
  38. I-40 degrees F
  39. I-food borne illness
  40. B-salmonella
  41. O-lower shelves
  42. N-20 seconds
  43. O-danger zone
  44. I-two-hour rule
  45. I-145 degrees F
  46. B-most common form of F.B.I.
  47. N-physical contaminants
  48. O-lower shelves
  49. G-step stool / ladder
  50. B-155 degrees F
  51. O-Hairnets
  52. B-how to put out a grease fire
  53. O-thaw law
  54. I-two hour rule
  55. B-food borne illness
  56. N-sanitation
  57. I-chemical contaminants
  58. N-most common form of F.B.I.
  59. B-how to put out a grease fire
  60. O-Kitchen Counters
  61. B-20 seconds
  62. I-botulism
  63. B-common kitchen accidents
  64. N-food borne illness
  65. O-washing your hands
  66. B-salmonella
  67. I-two-hour rule
  68. O-treatment for a 1st/2nd degree burn
  69. N-spills
  70. O-staphylococci
  71. I-F.B.I
  72. I-the key to preventing kitchen accidents
  73. I-Label & Date
  74. I-40 degrees F
  75. G-perishable
  76. G-steam burns
  77. G-e-coli
  78. B-sneezing/couching
  79. O-washing hands