steamburnscommonkitchenaccidentsF.B.ITreatmentfor a1st/2nddegree burn155degreesFstepstool /ladderhepatitisAmostcommonform ofF.B.I.20secondsKitchenCounters95%chemicalcontaminantsNDV's40degreesFphysicalcontaminantswashinghandspeoplecommonlyaffectedby F.B.I.lowershelvesspillsdeadlygashow to putout agreasefiretwo-hourrulestaphylococcifoodborneillnesse-colispillssneezing/couchingHairnetsbotulismwatermostcommonform ofF.B.I.washingyourhandssalmonellathawlawchemicalcontaminantsthe key topreventingkitchenaccidentscommonkitchenaccidentslowershelvesphysicalcontaminantswashingyourhandsspillswhatbacterianeeds togrowhow to putout agreasefiretwo-hourrulewhatbacterianeeds togrowcrosscontaminatinWearthesethreesalmonellathawlawLabel& Dateperishablesteamburnsstepstool/laddersanitation145degreesF20secondsdeadlygasperishableperishable40degreesF165degreesF20secondstwohourrule5 stagesof handwashingbotulismdirectpressuree-colitreatmentfor a1st/2nddegree burnLabel/Date165degreesF145degreesFhepatitisAdangerzonesanitationfoodborneillnessEatingorDrinkingfoodborneillnesswashinghandsdangerzonesteamburnscommonkitchenaccidentsF.B.ITreatmentfor a1st/2nddegree burn155degreesFstepstool /ladderhepatitisAmostcommonform ofF.B.I.20secondsKitchenCounters95%chemicalcontaminantsNDV's40degreesFphysicalcontaminantswashinghandspeoplecommonlyaffectedby F.B.I.lowershelvesspillsdeadlygashow to putout agreasefiretwo-hourrulestaphylococcifoodborneillnesse-colispillssneezing/couchingHairnetsbotulismwatermostcommonform ofF.B.I.washingyourhandssalmonellathawlawchemicalcontaminantsthe key topreventingkitchenaccidentscommonkitchenaccidentslowershelvesphysicalcontaminantswashingyourhandsspillswhatbacterianeeds togrowhow to putout agreasefiretwo-hourrulewhatbacterianeeds togrowcrosscontaminatinWearthesethreesalmonellathawlawLabel& Dateperishablesteamburnsstepstool/laddersanitation145degreesF20secondsdeadlygasperishableperishable40degreesF165degreesF20secondstwohourrule5 stagesof handwashingbotulismdirectpressuree-colitreatmentfor a1st/2nddegree burnLabel/Date165degreesF145degreesFhepatitisAdangerzonesanitationfoodborneillnessEatingorDrinkingfoodborneillnesswashinghandsdangerzone

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