mostcommonform ofF.B.I.deadlygashepatitisAF.B.IhepatitisAwashinghandsLabel/Datelowershelvessanitationsteamburns165degreesFKitchenCountersmostcommonform ofF.B.I.whatbacterianeeds togrowcommonkitchenaccidentsWearthesethreesteamburnsbotulismspillsdangerzone5 stagesof handwashingfoodborneillnesswhatbacterianeeds togrowtwohourrulespills155degreesF40degreesFphysicalcontaminantsstaphylococci145degreesFtreatmentfor a1st/2nddegree burn40degreesFchemicalcontaminantsstepstool/ladderwashingyourhandse-colie-colisneezing/couching20secondsfoodborneillnesssalmonellaspillswaterthawlawNDV'sdangerzoneEatingorDrinkingwashingyourhands165degreesFfoodborneillnessstepstool /ladderdirectpressureperishableperishablecrosscontaminatinsalmonellawashinghandsTreatmentfor a1st/2nddegree burn95%Hairnetslowershelveschemicalcontaminantsbotulismthawlawsanitation20secondsthe key topreventingkitchenaccidentscommonkitchenaccidentsdeadlygas20secondshow to putout agreasefirepeoplecommonlyaffectedby F.B.I.physicalcontaminantsperishable145degreesFhow to putout agreasefireLabel& Datetwo-hourruletwo-hourrulemostcommonform ofF.B.I.deadlygashepatitisAF.B.IhepatitisAwashinghandsLabel/Datelowershelvessanitationsteamburns165degreesFKitchenCountersmostcommonform ofF.B.I.whatbacterianeeds togrowcommonkitchenaccidentsWearthesethreesteamburnsbotulismspillsdangerzone5 stagesof handwashingfoodborneillnesswhatbacterianeeds togrowtwohourrulespills155degreesF40degreesFphysicalcontaminantsstaphylococci145degreesFtreatmentfor a1st/2nddegree burn40degreesFchemicalcontaminantsstepstool/ladderwashingyourhandse-colie-colisneezing/couching20secondsfoodborneillnesssalmonellaspillswaterthawlawNDV'sdangerzoneEatingorDrinkingwashingyourhands165degreesFfoodborneillnessstepstool /ladderdirectpressureperishableperishablecrosscontaminatinsalmonellawashinghandsTreatmentfor a1st/2nddegree burn95%Hairnetslowershelveschemicalcontaminantsbotulismthawlawsanitation20secondsthe key topreventingkitchenaccidentscommonkitchenaccidentsdeadlygas20secondshow to putout agreasefirepeoplecommonlyaffectedby F.B.I.physicalcontaminantsperishable145degreesFhow to putout agreasefireLabel& Datetwo-hourruletwo-hourrule

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