foodborneillnessmostcommonform ofF.B.I.whatbacterianeeds togrowdangerzonewaterfoodborneillnessdeadlygase-colisalmonellachemicalcontaminantsphysicalcontaminantsTreatmentfor a1st/2nddegree burnlowershelveswashingyourhandsbotulismchemicalcontaminants165degreesFstaphylococcisanitation5 stagesof handwashing155degreesFfoodborneillnesssalmonellacrosscontaminatinKitchenCountersEatingorDrinkinghow to putout agreasefireLabel/Dateperishablesanitation40degreesFperishabletwo-hourrulewashinghandsF.B.Ideadlygastwo-hourrulespillsstepstool /ladderspillsNDV's95%stepstool/ladderlowershelves145degreesFdangerzone20secondswashinghandscommonkitchenaccidentstwohourrulemostcommonform ofF.B.I.how to putout agreasefiretreatmentfor a1st/2nddegree burn165degreesFspillssneezing/couchingperishableHairnetsphysicalcontaminantsdirectpressurehepatitisAe-coliwhatbacterianeeds togrowLabel& DatesteamburnsWearthesethree20secondswashingyourhands40degreesFthawlawbotulismthawlawsteamburns20secondshepatitisAthe key topreventingkitchenaccidentscommonkitchenaccidents145degreesFpeoplecommonlyaffectedby F.B.I.foodborneillnessmostcommonform ofF.B.I.whatbacterianeeds togrowdangerzonewaterfoodborneillnessdeadlygase-colisalmonellachemicalcontaminantsphysicalcontaminantsTreatmentfor a1st/2nddegree burnlowershelveswashingyourhandsbotulismchemicalcontaminants165degreesFstaphylococcisanitation5 stagesof handwashing155degreesFfoodborneillnesssalmonellacrosscontaminatinKitchenCountersEatingorDrinkinghow to putout agreasefireLabel/Dateperishablesanitation40degreesFperishabletwo-hourrulewashinghandsF.B.Ideadlygastwo-hourrulespillsstepstool /ladderspillsNDV's95%stepstool/ladderlowershelves145degreesFdangerzone20secondswashinghandscommonkitchenaccidentstwohourrulemostcommonform ofF.B.I.how to putout agreasefiretreatmentfor a1st/2nddegree burn165degreesFspillssneezing/couchingperishableHairnetsphysicalcontaminantsdirectpressurehepatitisAe-coliwhatbacterianeeds togrowLabel& DatesteamburnsWearthesethree20secondswashingyourhands40degreesFthawlawbotulismthawlawsteamburns20secondshepatitisAthe key topreventingkitchenaccidentscommonkitchenaccidents145degreesFpeoplecommonlyaffectedby F.B.I.

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