steamburnsthawlaw20secondssalmonellaF.B.Iwhatbacterianeeds togrowspillsKitchenCounterstreatmentfor a1st/2nddegree burndangerzonesanitationchemicalcontaminantscommonkitchenaccidentschemicalcontaminantsmostcommonform ofF.B.I.20secondshepatitisA145degreesFhow to putout agreasefireLabel/DateLabel& Datecrosscontaminatinperishablebotulism155degreesFtwohourrule20secondstwo-hourrulesanitationthe key topreventingkitchenaccidentsNDV'sstaphylococci145degreesFthawlawhow to putout agreasefirestepstool/ladderWearthesethreedangerzoneTreatmentfor a1st/2nddegree burnmostcommonform ofF.B.I.peoplecommonlyaffectedby F.B.I.perishablespills40degreesFfoodborneillnessdeadlygase-coliwashingyourhandswatersteamburnslowershelves40degreesFHairnetsEatingorDrinkingwashinghandswashingyourhandsbotulismspillswhatbacterianeeds togrow165degreesFcommonkitchenaccidentssalmonellasneezing/couchingwashinghandsperishablephysicalcontaminantsfoodborneillnesse-colistepstool /ladderdirectpressurefoodborneillnesstwo-hourrule165degreesF95%5 stagesof handwashingphysicalcontaminantslowershelveshepatitisAdeadlygassteamburnsthawlaw20secondssalmonellaF.B.Iwhatbacterianeeds togrowspillsKitchenCounterstreatmentfor a1st/2nddegree burndangerzonesanitationchemicalcontaminantscommonkitchenaccidentschemicalcontaminantsmostcommonform ofF.B.I.20secondshepatitisA145degreesFhow to putout agreasefireLabel/DateLabel& Datecrosscontaminatinperishablebotulism155degreesFtwohourrule20secondstwo-hourrulesanitationthe key topreventingkitchenaccidentsNDV'sstaphylococci145degreesFthawlawhow to putout agreasefirestepstool/ladderWearthesethreedangerzoneTreatmentfor a1st/2nddegree burnmostcommonform ofF.B.I.peoplecommonlyaffectedby F.B.I.perishablespills40degreesFfoodborneillnessdeadlygase-coliwashingyourhandswatersteamburnslowershelves40degreesFHairnetsEatingorDrinkingwashinghandswashingyourhandsbotulismspillswhatbacterianeeds togrow165degreesFcommonkitchenaccidentssalmonellasneezing/couchingwashinghandsperishablephysicalcontaminantsfoodborneillnesse-colistepstool /ladderdirectpressurefoodborneillnesstwo-hourrule165degreesF95%5 stagesof handwashingphysicalcontaminantslowershelveshepatitisAdeadlygas

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