sneezing/couchingtwo-hourrulefoodborneillness20secondssalmonellathe key topreventingkitchenaccidentsstepstool/ladderbotulismHairnets145degreesFthawlawsalmonellawhatbacterianeeds togrowe-colisanitationtreatmentfor a1st/2nddegree burnwater155degreesFwashinghandsKitchenCounters145degreesFhow to putout agreasefirechemicalcontaminantswashingyourhandswashingyourhands165degreesF40degreesFspillse-colisanitationcommonkitchenaccidentstwo-hourruledeadlygastwohourrulemostcommonform ofF.B.I.165degreesFTreatmentfor a1st/2nddegree burnlowershelvesstepstool /ladderpeoplecommonlyaffectedby F.B.I.washinghandssteamburnsstaphylococcidangerzonecrosscontaminatinphysicalcontaminantshepatitisAbotulismperishabledangerzonechemicalcontaminantscommonkitchenaccidents95%20seconds20secondsfoodborneillnessdirectpressurelowershelvesNDV's5 stagesof handwashingperishablehepatitisAhow to putout agreasefirespillsphysicalcontaminantsLabel/Date40degreesFEatingorDrinkingfoodborneillnessspillsWearthesethreeLabel& Datemostcommonform ofF.B.I.perishabledeadlygasF.B.Iwhatbacterianeeds togrowthawlawsteamburnssneezing/couchingtwo-hourrulefoodborneillness20secondssalmonellathe key topreventingkitchenaccidentsstepstool/ladderbotulismHairnets145degreesFthawlawsalmonellawhatbacterianeeds togrowe-colisanitationtreatmentfor a1st/2nddegree burnwater155degreesFwashinghandsKitchenCounters145degreesFhow to putout agreasefirechemicalcontaminantswashingyourhandswashingyourhands165degreesF40degreesFspillse-colisanitationcommonkitchenaccidentstwo-hourruledeadlygastwohourrulemostcommonform ofF.B.I.165degreesFTreatmentfor a1st/2nddegree burnlowershelvesstepstool /ladderpeoplecommonlyaffectedby F.B.I.washinghandssteamburnsstaphylococcidangerzonecrosscontaminatinphysicalcontaminantshepatitisAbotulismperishabledangerzonechemicalcontaminantscommonkitchenaccidents95%20seconds20secondsfoodborneillnessdirectpressurelowershelvesNDV's5 stagesof handwashingperishablehepatitisAhow to putout agreasefirespillsphysicalcontaminantsLabel/Date40degreesFEatingorDrinkingfoodborneillnessspillsWearthesethreeLabel& Datemostcommonform ofF.B.I.perishabledeadlygasF.B.Iwhatbacterianeeds togrowthawlawsteamburns

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