20secondsspillsphysicalcontaminantsTreatmentfor a1st/2nddegree burnwashinghandswhatbacterianeeds togrowdeadlygasdeadlygase-coli165degreesFchemicalcontaminantshepatitisAtwo-hourrulefoodborneillnesscommonkitchenaccidentshow to putout agreasefirepeoplecommonlyaffectedby F.B.I.Hairnetsthawlawwashinghandslowershelvesspillsmostcommonform ofF.B.I.perishablehow to putout agreasefirethe key topreventingkitchenaccidentstwohourrule40degreesFcommonkitchenaccidentstreatmentfor a1st/2nddegree burndirectpressuresneezing/couching145degreesFLabel/DatefoodborneillnesscrosscontaminatinsteamburnsF.B.INDV'smostcommonform ofF.B.I.lowershelvessteamburnswashingyourhandsKitchenCountersfoodborneillnessWearthesethreestepstool /ladder20secondsdangerzonewhatbacterianeeds togrowLabel& DatehepatitisAperishablephysicalcontaminantsthawlawchemicalcontaminants40degreesFsalmonellastepstool/ladderperishablee-colisalmonellaspillswaterbotulismsanitation155degreesF20secondswashingyourhands95%staphylococcidangerzonesanitation165degreesF5 stagesof handwashing145degreesFtwo-hourrulebotulismEatingorDrinking20secondsspillsphysicalcontaminantsTreatmentfor a1st/2nddegree burnwashinghandswhatbacterianeeds togrowdeadlygasdeadlygase-coli165degreesFchemicalcontaminantshepatitisAtwo-hourrulefoodborneillnesscommonkitchenaccidentshow to putout agreasefirepeoplecommonlyaffectedby F.B.I.Hairnetsthawlawwashinghandslowershelvesspillsmostcommonform ofF.B.I.perishablehow to putout agreasefirethe key topreventingkitchenaccidentstwohourrule40degreesFcommonkitchenaccidentstreatmentfor a1st/2nddegree burndirectpressuresneezing/couching145degreesFLabel/DatefoodborneillnesscrosscontaminatinsteamburnsF.B.INDV'smostcommonform ofF.B.I.lowershelvessteamburnswashingyourhandsKitchenCountersfoodborneillnessWearthesethreestepstool /ladder20secondsdangerzonewhatbacterianeeds togrowLabel& DatehepatitisAperishablephysicalcontaminantsthawlawchemicalcontaminants40degreesFsalmonellastepstool/ladderperishablee-colisalmonellaspillswaterbotulismsanitation155degreesF20secondswashingyourhands95%staphylococcidangerzonesanitation165degreesF5 stagesof handwashing145degreesFtwo-hourrulebotulismEatingorDrinking

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