foodborneillnesssneezing/couchingLabel/Datetwo-hourrulestepstool /ladderspills145degreesFsanitationthe key topreventingkitchenaccidentsNDV's20secondsLabel& DatehepatitisAdirectpressurepeoplecommonlyaffectedby F.B.I.perishablestepstool/ladder5 stagesof handwashinge-coliperishabledeadlygaswatertreatmentfor a1st/2nddegree burn155degreesFsalmonellawashinghandssteamburns95%staphylococciwashinghands20secondsHairnetswhatbacterianeeds togrowe-colimostcommonform ofF.B.I.lowershelvessteamburns165degreesFWearthesethreeTreatmentfor a1st/2nddegree burnfoodborneillnesswashingyourhandswhatbacterianeeds togrowF.B.IEatingorDrinkingsalmonellaspills40degreesFsanitationcommonkitchenaccidentstwohourruleperishablebotulismspills20secondsdangerzonedangerzonehepatitisAlowershelvesKitchenCountersphysicalcontaminants40degreesFfoodborneillnesshow to putout agreasefirebotulismdeadlygascrosscontaminatin165degreesFchemicalcontaminantscommonkitchenaccidents145degreesFhow to putout agreasefirethawlawthawlawchemicalcontaminantswashingyourhandsmostcommonform ofF.B.I.two-hourrulephysicalcontaminantsfoodborneillnesssneezing/couchingLabel/Datetwo-hourrulestepstool /ladderspills145degreesFsanitationthe key topreventingkitchenaccidentsNDV's20secondsLabel& DatehepatitisAdirectpressurepeoplecommonlyaffectedby F.B.I.perishablestepstool/ladder5 stagesof handwashinge-coliperishabledeadlygaswatertreatmentfor a1st/2nddegree burn155degreesFsalmonellawashinghandssteamburns95%staphylococciwashinghands20secondsHairnetswhatbacterianeeds togrowe-colimostcommonform ofF.B.I.lowershelvessteamburns165degreesFWearthesethreeTreatmentfor a1st/2nddegree burnfoodborneillnesswashingyourhandswhatbacterianeeds togrowF.B.IEatingorDrinkingsalmonellaspills40degreesFsanitationcommonkitchenaccidentstwohourruleperishablebotulismspills20secondsdangerzonedangerzonehepatitisAlowershelvesKitchenCountersphysicalcontaminants40degreesFfoodborneillnesshow to putout agreasefirebotulismdeadlygascrosscontaminatin165degreesFchemicalcontaminantscommonkitchenaccidents145degreesFhow to putout agreasefirethawlawthawlawchemicalcontaminantswashingyourhandsmostcommonform ofF.B.I.two-hourrulephysicalcontaminants

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