95%peoplecommonlyaffectedby F.B.I.washinghandsLabel/Datewhatbacterianeeds togrowFIFOKitchenCounterse-coli5 stagesof handwashingthe key topreventingkitchenaccidentsWearthesethreeF.B.I.how to putout agreasefire165degreesFdeadlygasmostcommonform ofF.B.I.95%lowershelvese-colidangerzonechemicalcontaminantsthe key topreventingkitchenaccidentssneezing/couchingsteamburnsspillsFIFOdirectpressureNDV'sdeadlygas40degreeswaterwashingyourhands5 stagesof handwashingdirectpressuresalmonellaLabel& DateLabel& Datephysicalcontaminants145degreesFthawlaw40degreesFthawlawfoodborneillnessfoodborneillnessKitchenCountersEatingorDrinkingstepstool /ladder165degreesFHairnetsperishabletreatmentfor a1st/2nddegree burnsalmonellaperishablechemicalcontaminantswaterspills20seconds20secondswashingyourhandspeoplecommonlyaffectedby F.B.I.botulismsanitationhepatitisAwashinghandssteamburnsmostcommonform ofF.B.I.physicalcontaminantssneezing/couchingtwo-hourrulefoodborneillness145degreesFstaphylococciwhatbacterianeeds togrowtreatmentfor a1st/2nddegree burnWearthesethreecrosscontaminationstepstool /laddercommonkitchenaccidentslowershelvescommonkitchenaccidentstwo-hourrulefoodborneillnesssanitationF.B.I.how to putout agreasefireNDV'sbotulismstaphylococcicrosscontaminationhepatitisAdangerzone95%peoplecommonlyaffectedby F.B.I.washinghandsLabel/Datewhatbacterianeeds togrowFIFOKitchenCounterse-coli5 stagesof handwashingthe key topreventingkitchenaccidentsWearthesethreeF.B.I.how to putout agreasefire165degreesFdeadlygasmostcommonform ofF.B.I.95%lowershelvese-colidangerzonechemicalcontaminantsthe key topreventingkitchenaccidentssneezing/couchingsteamburnsspillsFIFOdirectpressureNDV'sdeadlygas40degreeswaterwashingyourhands5 stagesof handwashingdirectpressuresalmonellaLabel& DateLabel& Datephysicalcontaminants145degreesFthawlaw40degreesFthawlawfoodborneillnessfoodborneillnessKitchenCountersEatingorDrinkingstepstool /ladder165degreesFHairnetsperishabletreatmentfor a1st/2nddegree burnsalmonellaperishablechemicalcontaminantswaterspills20seconds20secondswashingyourhandspeoplecommonlyaffectedby F.B.I.botulismsanitationhepatitisAwashinghandssteamburnsmostcommonform ofF.B.I.physicalcontaminantssneezing/couchingtwo-hourrulefoodborneillness145degreesFstaphylococciwhatbacterianeeds togrowtreatmentfor a1st/2nddegree burnWearthesethreecrosscontaminationstepstool /laddercommonkitchenaccidentslowershelvescommonkitchenaccidentstwo-hourrulefoodborneillnesssanitationF.B.I.how to putout agreasefireNDV'sbotulismstaphylococcicrosscontaminationhepatitisAdangerzone

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
B
3
G
4
I
5
I
6
N
7
O
8
G
9
N
10
O
11
B
12
B
13
I
14
B
15
I
16
G
17
O
18
B
19
G
20
O
21
N
22
G
23
B
24
O
25
I
26
O
27
O
28
G
29
G
30
O
31
N
32
B
33
B
34
N
35
B
36
I
37
I
38
O
39
B
40
O
41
I
42
I
43
N
44
I
45
G
46
B
47
O
48
B
49
G
50
N
51
G
52
B
53
O
54
B
55
B
56
G
57
G
58
I
59
G
60
G
61
I
62
I
63
N
64
B
65
N
66
I
67
I
68
B
69
B
70
O
71
N
72
O
73
G
74
B
75
N
76
I
77
N
78
O
79
G
80
I
81
N
82
N
83
G
84
N
85
O
86
G
87
I
88
O
89
I
90
N
91
O
  1. N-95%
  2. B-people commonly affected by F.B.I.
  3. G-washing hands
  4. I-Label/Date
  5. I-what bacteria needs to grow
  6. N-FIFO
  7. O-Kitchen Counters
  8. G-e-coli
  9. N-5 stages of hand washing
  10. O-the key to preventing kitchen accidents
  11. B-Wear these three
  12. B-F.B.I.
  13. I-how to put out a grease fire
  14. B-165 degrees F
  15. I-deadly gas
  16. G-most common form of F.B.I.
  17. O-95%
  18. B-lower shelves
  19. G-e-coli
  20. O-danger zone
  21. N-chemical contaminants
  22. G-the key to preventing kitchen accidents
  23. B-sneezing/couching
  24. O-steam burns
  25. I-spills
  26. O-FIFO
  27. O-direct pressure
  28. G-NDV's
  29. G-deadly gas
  30. O-40 degrees
  31. N-water
  32. B-washing your hands
  33. B-5 stages of hand washing
  34. N-direct pressure
  35. B-salmonella
  36. I-Label & Date
  37. I-Label & Date
  38. O-physical contaminants
  39. B-145 degrees F
  40. O-thaw law
  41. I-40 degrees F
  42. I-thaw law
  43. N-food borne illness
  44. I-food borne illness
  45. G-Kitchen Counters
  46. B-Eating or Drinking
  47. O-step stool / ladder
  48. B-165 degrees F
  49. G-Hairnets
  50. N-perishable
  51. G-treatment for a 1st/2nd degree burn
  52. B-salmonella
  53. O-perishable
  54. B-chemical contaminants
  55. B-water
  56. G-spills
  57. G-20 seconds
  58. I-20 seconds
  59. G-washing your hands
  60. G-people commonly affected by F.B.I.
  61. I-botulism
  62. I-sanitation
  63. N-hepatitis A
  64. B-washing hands
  65. N-steam burns
  66. I-most common form of F.B.I.
  67. I-physical contaminants
  68. B-sneezing/couching
  69. B-two-hour rule
  70. O-food borne illness
  71. N-145 degrees F
  72. O-staphylococci
  73. G-what bacteria needs to grow
  74. B-treatment for a 1st/2nd degree burn
  75. N-Wear these three
  76. I-cross contamination
  77. N-step stool / ladder
  78. O-common kitchen accidents
  79. G-lower shelves
  80. I-common kitchen accidents
  81. N-two-hour rule
  82. N-food borne illness
  83. G-sanitation
  84. N-F.B.I.
  85. O-how to put out a grease fire
  86. G-NDV's
  87. I-botulism
  88. O-staphylococci
  89. I-cross contamination
  90. N-hepatitis A
  91. O-danger zone