perishableHairnetsdeadlygassteamburnsperishablelowershelveschemicalcontaminantswashinghandsstepstool/ladderNDV's95%165degreesFdirectpressuresteamburnsbotulism40degreesFperishablewhatbacterianeeds togrowWearthesethree165degreesFF.B.IchemicalcontaminantscommonkitchenaccidentsthawlawLabel/DatedangerzonefoodborneillnessLabel& Date20seconds155degreesFthe key topreventingkitchenaccidentsmostcommonform ofF.B.I.e-colidangerzonesanitationspillshow to putout agreasefirewashingyourhandshepatitisATreatmentfor a1st/2nddegree burnmostcommonform ofF.B.I.thawlaw20secondsfoodborneillnessEatingorDrinkingpeoplecommonlyaffectedby F.B.I.KitchenCounterswashinghands145degreesFtwo-hourrulebotulism40degreesFsanitationdeadlygasspillscommonkitchenaccidentssneezing/couchingtreatmentfor a1st/2nddegree burnhow to putout agreasefiree-coli5 stagesof handwashingfoodborneillnesstwo-hourruletwohourrulestaphylococcistepstool /ladderlowershelvesphysicalcontaminantsspillshepatitisA145degreesFwhatbacterianeeds togrow20secondssalmonellawatersalmonellaphysicalcontaminantswashingyourhandscrosscontaminatinperishableHairnetsdeadlygassteamburnsperishablelowershelveschemicalcontaminantswashinghandsstepstool/ladderNDV's95%165degreesFdirectpressuresteamburnsbotulism40degreesFperishablewhatbacterianeeds togrowWearthesethree165degreesFF.B.IchemicalcontaminantscommonkitchenaccidentsthawlawLabel/DatedangerzonefoodborneillnessLabel& Date20seconds155degreesFthe key topreventingkitchenaccidentsmostcommonform ofF.B.I.e-colidangerzonesanitationspillshow to putout agreasefirewashingyourhandshepatitisATreatmentfor a1st/2nddegree burnmostcommonform ofF.B.I.thawlaw20secondsfoodborneillnessEatingorDrinkingpeoplecommonlyaffectedby F.B.I.KitchenCounterswashinghands145degreesFtwo-hourrulebotulism40degreesFsanitationdeadlygasspillscommonkitchenaccidentssneezing/couchingtreatmentfor a1st/2nddegree burnhow to putout agreasefiree-coli5 stagesof handwashingfoodborneillnesstwo-hourruletwohourrulestaphylococcistepstool /ladderlowershelvesphysicalcontaminantsspillshepatitisA145degreesFwhatbacterianeeds togrow20secondssalmonellawatersalmonellaphysicalcontaminantswashingyourhandscrosscontaminatin

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