chemicalcontaminantschemicalcontaminantsphysicalcontaminantsdeadlygasF.B.INDV's20secondsLabel& Datetwohourrule165degreesFcommonkitchenaccidentshow to putout agreasefiretreatmentfor a1st/2nddegree burnsteamburnswashingyourhandsKitchenCountersstepstool /ladderdirectpressuredangerzone95%commonkitchenaccidentswhatbacterianeeds togrowhepatitisAhow to putout agreasefirelowershelvesWearthesethreethe key topreventingkitchenaccidentsspillssalmonellae-coli145degreesFcrosscontaminatin145degreesFwashinghandsdangerzone5 stagesof handwashinghepatitisAmostcommonform ofF.B.I.perishablewaterfoodborneillnessTreatmentfor a1st/2nddegree burnspillssneezing/couchinge-colibotulism20secondsperishable40degreesFsalmonellaLabel/DatedeadlygasperishableHairnetsthawlawsanitationsteamburnsfoodborneillnessEatingorDrinkingwashinghandslowershelvesmostcommonform ofF.B.I.40degreesFwhatbacterianeeds togrow20secondsbotulismsanitationfoodborneillness165degreesFspills155degreesFpeoplecommonlyaffectedby F.B.I.washingyourhandsthawlawtwo-hourruletwo-hourrulestepstool/ladderphysicalcontaminantsstaphylococcichemicalcontaminantschemicalcontaminantsphysicalcontaminantsdeadlygasF.B.INDV's20secondsLabel& Datetwohourrule165degreesFcommonkitchenaccidentshow to putout agreasefiretreatmentfor a1st/2nddegree burnsteamburnswashingyourhandsKitchenCountersstepstool /ladderdirectpressuredangerzone95%commonkitchenaccidentswhatbacterianeeds togrowhepatitisAhow to putout agreasefirelowershelvesWearthesethreethe key topreventingkitchenaccidentsspillssalmonellae-coli145degreesFcrosscontaminatin145degreesFwashinghandsdangerzone5 stagesof handwashinghepatitisAmostcommonform ofF.B.I.perishablewaterfoodborneillnessTreatmentfor a1st/2nddegree burnspillssneezing/couchinge-colibotulism20secondsperishable40degreesFsalmonellaLabel/DatedeadlygasperishableHairnetsthawlawsanitationsteamburnsfoodborneillnessEatingorDrinkingwashinghandslowershelvesmostcommonform ofF.B.I.40degreesFwhatbacterianeeds togrow20secondsbotulismsanitationfoodborneillness165degreesFspills155degreesFpeoplecommonlyaffectedby F.B.I.washingyourhandsthawlawtwo-hourruletwo-hourrulestepstool/ladderphysicalcontaminantsstaphylococci

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