stepstool /ladderKitchenCountersthawlawlowershelvessneezing/couchingperishable155degreesF145degreesFtreatmentfor a1st/2nddegree burn5 stagesof handwashingperishable20secondse-colithe key topreventingkitchenaccidentstwohourruleperishablefoodborneillnesshow to putout agreasefirephysicalcontaminantssalmonella40degreesFfoodborneillnesssanitationmostcommonform ofF.B.I.washinghandsdeadlygassteamburnsthawlawwashingyourhands20secondsspillscommonkitchenaccidentshepatitisA145degreesFbotulismLabel/Datemostcommonform ofF.B.I.Treatmentfor a1st/2nddegree burnEatingorDrinking40degreesFsanitationtwo-hourrulelowershelveshow to putout agreasefireWearthesethreeLabel& Datechemicalcontaminantswashingyourhandscommonkitchenaccidents95%physicalcontaminantsdeadlygasNDV'swashinghandswhatbacterianeeds togrowdangerzonedangerzonespillswhatbacterianeeds togrowchemicalcontaminantspeoplecommonlyaffectedby F.B.I.foodborneillnessstaphylococci165degreesFspillsstepstool/laddercrosscontaminatinF.B.I20secondse-colitwo-hourruledirectpressure165degreesFHairnetssteamburnsbotulismwatersalmonellahepatitisAstepstool /ladderKitchenCountersthawlawlowershelvessneezing/couchingperishable155degreesF145degreesFtreatmentfor a1st/2nddegree burn5 stagesof handwashingperishable20secondse-colithe key topreventingkitchenaccidentstwohourruleperishablefoodborneillnesshow to putout agreasefirephysicalcontaminantssalmonella40degreesFfoodborneillnesssanitationmostcommonform ofF.B.I.washinghandsdeadlygassteamburnsthawlawwashingyourhands20secondsspillscommonkitchenaccidentshepatitisA145degreesFbotulismLabel/Datemostcommonform ofF.B.I.Treatmentfor a1st/2nddegree burnEatingorDrinking40degreesFsanitationtwo-hourrulelowershelveshow to putout agreasefireWearthesethreeLabel& Datechemicalcontaminantswashingyourhandscommonkitchenaccidents95%physicalcontaminantsdeadlygasNDV'swashinghandswhatbacterianeeds togrowdangerzonedangerzonespillswhatbacterianeeds togrowchemicalcontaminantspeoplecommonlyaffectedby F.B.I.foodborneillnessstaphylococci165degreesFspillsstepstool/laddercrosscontaminatinF.B.I20secondse-colitwo-hourruledirectpressure165degreesFHairnetssteamburnsbotulismwatersalmonellahepatitisA

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