dangerzoneTreatmentfor a1st/2nddegree burnphysicalcontaminantsdeadlygasbotulismhow to putout agreasefirewhatbacterianeeds togrowwashingyourhandsNDV'sfoodborneillnesscrosscontaminatin145degreesFsanitationphysicalcontaminantswatermostcommonform ofF.B.I.95%washinghandswashingyourhandsperishablelowershelvespeoplecommonlyaffectedby F.B.I.commonkitchenaccidentsperishablespillse-colispillsWearthesethreespillshepatitisAcommonkitchenaccidentsEatingorDrinking165degreesF20secondshepatitisAthawlawsanitationtwo-hourrulesalmonellaperishablemostcommonform ofF.B.I.the key topreventingkitchenaccidentssteamburnshow to putout agreasefiretwohourrulestepstool/ladderdeadlygaschemicalcontaminantsdirectpressureF.B.I145degreesFchemicalcontaminantswashinghandswhatbacterianeeds togrow165degreesFe-colifoodborneillness20seconds20seconds40degreesFthawlawfoodborneillnessbotulismLabel/Datestepstool /laddersteamburnsKitchenCountersHairnetsLabel& Datestaphylococci155degreesFsalmonellasneezing/couchingtwo-hourrule5 stagesof handwashing40degreesFlowershelvesdangerzonetreatmentfor a1st/2nddegree burndangerzoneTreatmentfor a1st/2nddegree burnphysicalcontaminantsdeadlygasbotulismhow to putout agreasefirewhatbacterianeeds togrowwashingyourhandsNDV'sfoodborneillnesscrosscontaminatin145degreesFsanitationphysicalcontaminantswatermostcommonform ofF.B.I.95%washinghandswashingyourhandsperishablelowershelvespeoplecommonlyaffectedby F.B.I.commonkitchenaccidentsperishablespillse-colispillsWearthesethreespillshepatitisAcommonkitchenaccidentsEatingorDrinking165degreesF20secondshepatitisAthawlawsanitationtwo-hourrulesalmonellaperishablemostcommonform ofF.B.I.the key topreventingkitchenaccidentssteamburnshow to putout agreasefiretwohourrulestepstool/ladderdeadlygaschemicalcontaminantsdirectpressureF.B.I145degreesFchemicalcontaminantswashinghandswhatbacterianeeds togrow165degreesFe-colifoodborneillness20seconds20seconds40degreesFthawlawfoodborneillnessbotulismLabel/Datestepstool /laddersteamburnsKitchenCountersHairnetsLabel& Datestaphylococci155degreesFsalmonellasneezing/couchingtwo-hourrule5 stagesof handwashing40degreesFlowershelvesdangerzonetreatmentfor 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
O
2
O
3
N
4
N
5
I
6
B
7
N
8
O
9
N
10
I
11
B
12
I
13
N
14
I
15
I
16
N
17
G
18
O
19
O
20
G
21
O
22
B
23
B
24
G
25
N
26
G
27
G
28
B
29
N
30
N
31
B
32
B
33
B
34
N
35
N
36
B
37
N
38
I
39
B
40
G
41
B
42
I
43
G
44
B
45
I
46
G
47
N
48
N
49
G
50
I
51
I
52
I
53
O
54
G
55
O
56
G
57
B
58
N
59
B
60
I
61
O
62
N
63
I
64
G
65
G
66
G
67
O
68
O
69
I
70
O
71
B
72
B
73
B
74
I
75
G
76
I
77
O
78
G
79
O
  1. O-danger zone
  2. O-Treatment for a 1st/2nd degree burn
  3. N-physical contaminants
  4. N-deadly gas
  5. I-botulism
  6. B-how to put out a grease fire
  7. N-what bacteria needs to grow
  8. O-washing your hands
  9. N-NDV's
  10. I-food borne illness
  11. B-cross contaminatin
  12. I-145 degrees F
  13. N-sanitation
  14. I-physical contaminants
  15. I-water
  16. N-most common form of F.B.I.
  17. G-95%
  18. O-washing hands
  19. O-washing your hands
  20. G-perishable
  21. O-lower shelves
  22. B-people commonly affected by F.B.I.
  23. B-common kitchen accidents
  24. G-perishable
  25. N-spills
  26. G-e-coli
  27. G-spills
  28. B-Wear these three
  29. N-spills
  30. N-hepatitis A
  31. B-common kitchen accidents
  32. B-Eating or Drinking
  33. B-165 degrees F
  34. N-20 seconds
  35. N-hepatitis A
  36. B-thaw law
  37. N-sanitation
  38. I-two-hour rule
  39. B-salmonella
  40. G-perishable
  41. B-most common form of F.B.I.
  42. I-the key to preventing kitchen accidents
  43. G-steam burns
  44. B-how to put out a grease fire
  45. I-two hour rule
  46. G-step stool/ladder
  47. N-deadly gas
  48. N-chemical contaminants
  49. G-direct pressure
  50. I-F.B.I
  51. I-145 degrees F
  52. I-chemical contaminants
  53. O-washing hands
  54. G-what bacteria needs to grow
  55. O-165 degrees F
  56. G-e-coli
  57. B-food borne illness
  58. N-20 seconds
  59. B-20 seconds
  60. I-40 degrees F
  61. O-thaw law
  62. N-food borne illness
  63. I-botulism
  64. G-Label/Date
  65. G-step stool / ladder
  66. G-steam burns
  67. O-Kitchen Counters
  68. O-Hairnets
  69. I-Label & Date
  70. O-staphylococci
  71. B-155 degrees F
  72. B-salmonella
  73. B-sneezing/couching
  74. I-two-hour rule
  75. G-5 stages of hand washing
  76. I-40 degrees F
  77. O-lower shelves
  78. G-danger zone
  79. O-treatment for a 1st/2nd degree burn