spillsdeadlygassalmonellahepatitisAphysicalcontaminantslowershelvesthawlawmostcommonform ofF.B.I.steamburnsspillswashinghandswaterF.B.Ifoodborneillnesswashinghandsbotulismperishablemostcommonform ofF.B.I.spillssanitatione-colisanitationthawlaw20secondschemicalcontaminants95%perishablefoodborneillness5 stagesof handwashingpeoplecommonlyaffectedby F.B.I.washingyourhandshow to putout agreasefirewhatbacterianeeds togrowdeadlygasdangerzonesteamburns40degreesF20secondsNDV'sLabel& Datestaphylococciwashingyourhandstreatmentfor a1st/2nddegree burnperishable40degreesFwhatbacterianeeds togrow165degreesFdangerzonethe key topreventingkitchenaccidentsEatingorDrinking155degreesFphysicalcontaminantsbotulismtwohourruletwo-hourrulestepstool /laddercommonkitchenaccidentschemicalcontaminantstwo-hourruleKitchenCountersTreatmentfor a1st/2nddegree burnhow to putout agreasefire145degreesFe-coliWearthesethreeHairnetssalmonellacrosscontaminatinhepatitisAfoodborneillnesslowershelvesstepstool/ladderLabel/Datesneezing/couching20seconds165degreesFcommonkitchenaccidents145degreesFdirectpressurespillsdeadlygassalmonellahepatitisAphysicalcontaminantslowershelvesthawlawmostcommonform ofF.B.I.steamburnsspillswashinghandswaterF.B.Ifoodborneillnesswashinghandsbotulismperishablemostcommonform ofF.B.I.spillssanitatione-colisanitationthawlaw20secondschemicalcontaminants95%perishablefoodborneillness5 stagesof handwashingpeoplecommonlyaffectedby F.B.I.washingyourhandshow to putout agreasefirewhatbacterianeeds togrowdeadlygasdangerzonesteamburns40degreesF20secondsNDV'sLabel& Datestaphylococciwashingyourhandstreatmentfor a1st/2nddegree burnperishable40degreesFwhatbacterianeeds togrow165degreesFdangerzonethe key topreventingkitchenaccidentsEatingorDrinking155degreesFphysicalcontaminantsbotulismtwohourruletwo-hourrulestepstool /laddercommonkitchenaccidentschemicalcontaminantstwo-hourruleKitchenCountersTreatmentfor a1st/2nddegree burnhow to putout agreasefire145degreesFe-coliWearthesethreeHairnetssalmonellacrosscontaminatinhepatitisAfoodborneillnesslowershelvesstepstool/ladderLabel/Datesneezing/couching20seconds165degreesFcommonkitchenaccidents145degreesFdirectpressure

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