HairnetsNDV'streatmentfor a1st/2nddegree burn40degrees95%145degreesFe-coliperishable95%foodborneillness5 stagesof handwashingsanitationwashingyourhandsspillsdangerzoneLabel/Datestaphylococcichemicalcontaminantswashingyourhandsthawlawhow to putout agreasefirethe key topreventingkitchenaccidentsLabel& DateFIFO145degreesFlowershelves165degreesFchemicalcontaminantsstaphylococcimostcommonform ofF.B.I.Wearthesethreewashinghandswhatbacterianeeds togrowthawlawsteamburnspeoplecommonlyaffectedby F.B.I.20secondsLabel& Datewaterwhatbacterianeeds togrowsalmonellalowershelvesphysicalcontaminantse-colidirectpressure40degreesFKitchenCountersfoodborneillnessspillsdirectpressuresanitationtwo-hourruletreatmentfor a1st/2nddegree burnNDV'sdangerzonecommonkitchenaccidents165degreesFstepstool /ladderhepatitisAcrosscontaminationF.B.I.waterhow to putout agreasefiretwo-hourrulesneezing/couchingcommonkitchenaccidentsbotulismsalmonellasneezing/couchingfoodborneillnesshepatitisA5 stagesof handwashingstepstool /laddersteamburnsWearthesethreephysicalcontaminantsEatingorDrinkingperishablewashinghandsthe key topreventingkitchenaccidentspeoplecommonlyaffectedby F.B.I.F.B.I.crosscontaminationFIFOKitchenCountersdeadlygas20secondsmostcommonform ofF.B.I.botulismfoodborneillnessdeadlygasHairnetsNDV'streatmentfor a1st/2nddegree burn40degrees95%145degreesFe-coliperishable95%foodborneillness5 stagesof handwashingsanitationwashingyourhandsspillsdangerzoneLabel/Datestaphylococcichemicalcontaminantswashingyourhandsthawlawhow to putout agreasefirethe key topreventingkitchenaccidentsLabel& DateFIFO145degreesFlowershelves165degreesFchemicalcontaminantsstaphylococcimostcommonform ofF.B.I.Wearthesethreewashinghandswhatbacterianeeds togrowthawlawsteamburnspeoplecommonlyaffectedby F.B.I.20secondsLabel& Datewaterwhatbacterianeeds togrowsalmonellalowershelvesphysicalcontaminantse-colidirectpressure40degreesFKitchenCountersfoodborneillnessspillsdirectpressuresanitationtwo-hourruletreatmentfor a1st/2nddegree burnNDV'sdangerzonecommonkitchenaccidents165degreesFstepstool /ladderhepatitisAcrosscontaminationF.B.I.waterhow to putout agreasefiretwo-hourrulesneezing/couchingcommonkitchenaccidentsbotulismsalmonellasneezing/couchingfoodborneillnesshepatitisA5 stagesof handwashingstepstool /laddersteamburnsWearthesethreephysicalcontaminantsEatingorDrinkingperishablewashinghandsthe key topreventingkitchenaccidentspeoplecommonlyaffectedby F.B.I.F.B.I.crosscontaminationFIFOKitchenCountersdeadlygas20secondsmostcommonform ofF.B.I.botulismfoodborneillnessdeadlygas

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