95%165degreesF145degreesFKitchenCountersthawlawwashinghandshow to putout agreasefire165degreesFe-colithe key topreventingkitchenaccidentsfoodborneillnessfoodborneillnesswaterdeadlygasLabel/Datebotulismcommonkitchenaccidentshow to putout agreasefirelowershelvessalmonelladeadlygaswashinghands20secondswashingyourhands5 stagesof handwashingbotulismthawlawmostcommonform ofF.B.I.NDV'sphysicalcontaminantsTreatmentfor a1st/2nddegree burncommonkitchenaccidentssalmonellatwo-hourrule145degreesFEatingorDrinking155degreesFphysicalcontaminantswhatbacterianeeds togrowhepatitisAwhatbacterianeeds togrowspillse-coli20seconds40degreesFlowershelvestwohourrulesteamburnssneezing/couchingHairnetsstepstool/ladderchemicalcontaminantsperishabledangerzonewashingyourhandsWearthesethree40degreesFcrosscontaminatinsanitationtreatmentfor a1st/2nddegree burnperishablechemicalcontaminantsdangerzoneF.B.IsteamburnsLabel& Datespillsfoodborneillnessdirectpressuremostcommonform ofF.B.I.20secondsspillstwo-hourrulepeoplecommonlyaffectedby F.B.I.perishablesanitationstepstool /ladderstaphylococcihepatitisA95%165degreesF145degreesFKitchenCountersthawlawwashinghandshow to putout agreasefire165degreesFe-colithe key topreventingkitchenaccidentsfoodborneillnessfoodborneillnesswaterdeadlygasLabel/Datebotulismcommonkitchenaccidentshow to putout agreasefirelowershelvessalmonelladeadlygaswashinghands20secondswashingyourhands5 stagesof handwashingbotulismthawlawmostcommonform ofF.B.I.NDV'sphysicalcontaminantsTreatmentfor a1st/2nddegree burncommonkitchenaccidentssalmonellatwo-hourrule145degreesFEatingorDrinking155degreesFphysicalcontaminantswhatbacterianeeds togrowhepatitisAwhatbacterianeeds togrowspillse-coli20seconds40degreesFlowershelvestwohourrulesteamburnssneezing/couchingHairnetsstepstool/ladderchemicalcontaminantsperishabledangerzonewashingyourhandsWearthesethree40degreesFcrosscontaminatinsanitationtreatmentfor a1st/2nddegree burnperishablechemicalcontaminantsdangerzoneF.B.IsteamburnsLabel& Datespillsfoodborneillnessdirectpressuremostcommonform ofF.B.I.20secondsspillstwo-hourrulepeoplecommonlyaffectedby F.B.I.perishablesanitationstepstool /ladderstaphylococcihepatitisA

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