chemicalcontaminantsHairnetsspillscommonkitchenaccidentse-coliEatingorDrinkingwashinghandswashingyourhands40degreesFsalmonella20secondsdeadlygasF.B.ILabel& Datewhatbacterianeeds togrowKitchenCountersdeadlygascommonkitchenaccidentshow to putout agreasefirestepstool /ladderchemicalcontaminants20seconds155degreesFstepstool/ladderTreatmentfor a1st/2nddegree burnpeoplecommonlyaffectedby F.B.I.5 stagesof handwashing165degreesFlowershelvesdangerzonefoodborneillnesscrosscontaminatin145degreesFspillsfoodborneillnessthe key topreventingkitchenaccidentsdirectpressurelowershelveshepatitisAsalmonellatwo-hourrulemostcommonform ofF.B.I.steamburns95%water20secondsNDV'sfoodborneillnessmostcommonform ofF.B.I.spillshepatitisAperishablebotulismperishablewashingyourhandsLabel/Date165degreesF40degreesFWearthesethreetwo-hourrulethawlawsteamburnssanitationphysicalcontaminantswhatbacterianeeds togrowthawlawbotulismtwohourrulesanitationperishablestaphylococcie-coli145degreesFwashinghandsdangerzonesneezing/couchingphysicalcontaminantshow to putout agreasefiretreatmentfor a1st/2nddegree burnchemicalcontaminantsHairnetsspillscommonkitchenaccidentse-coliEatingorDrinkingwashinghandswashingyourhands40degreesFsalmonella20secondsdeadlygasF.B.ILabel& Datewhatbacterianeeds togrowKitchenCountersdeadlygascommonkitchenaccidentshow to putout agreasefirestepstool /ladderchemicalcontaminants20seconds155degreesFstepstool/ladderTreatmentfor a1st/2nddegree burnpeoplecommonlyaffectedby F.B.I.5 stagesof handwashing165degreesFlowershelvesdangerzonefoodborneillnesscrosscontaminatin145degreesFspillsfoodborneillnessthe key topreventingkitchenaccidentsdirectpressurelowershelveshepatitisAsalmonellatwo-hourrulemostcommonform ofF.B.I.steamburns95%water20secondsNDV'sfoodborneillnessmostcommonform ofF.B.I.spillshepatitisAperishablebotulismperishablewashingyourhandsLabel/Date165degreesF40degreesFWearthesethreetwo-hourrulethawlawsteamburnssanitationphysicalcontaminantswhatbacterianeeds togrowthawlawbotulismtwohourrulesanitationperishablestaphylococcie-coli145degreesFwashinghandsdangerzonesneezing/couchingphysicalcontaminantshow to putout agreasefiretreatmentfor a1st/2nddegree burn

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