botulismsanitationsalmonellastepstool /ladderchemicalcontaminantstreatmentfor a1st/2nddegree burn20secondstreatmentfor a1st/2nddegree burntwo-hourruletwo-hourruleLabel& Datecommonkitchenaccidentswater40degrees95%FIFO145degreesFEatingorDrinkinge-coliWearthesethreesteamburnsmostcommonform ofF.B.I.KitchenCountersdirectpressurebotulismthe key topreventingkitchenaccidentse-coliwashinghandsperishablehepatitisAchemicalcontaminants20secondssanitationthawlawwashinghandsspillswashingyourhandsstaphylococcicrosscontaminationNDV'sdeadlygaspeoplecommonlyaffectedby F.B.I.the key topreventingkitchenaccidentssneezing/couchingLabel/Datefoodborneillnessstaphylococcisneezing/couchingphysicalcontaminants165degreesFwashingyourhandswhatbacterianeeds togrowhow to putout agreasefireF.B.I.foodborneillness165degreesFF.B.I.whatbacterianeeds togrowstepstool /ladder95%spillspeoplecommonlyaffectedby F.B.I.KitchenCountersfoodborneillness145degreesFphysicalcontaminantsthawlaw5 stagesof handwashingmostcommonform ofF.B.I.watercrosscontaminationperishabledangerzonedirectpressuresalmonelladeadlygaslowershelveshepatitisAWearthesethreeHairnetsFIFO5 stagesof handwashingdangerzone40degreesFNDV'sfoodborneillnesslowershelvesLabel& Datehow to putout agreasefiresteamburnscommonkitchenaccidentsbotulismsanitationsalmonellastepstool /ladderchemicalcontaminantstreatmentfor a1st/2nddegree burn20secondstreatmentfor a1st/2nddegree burntwo-hourruletwo-hourruleLabel& Datecommonkitchenaccidentswater40degrees95%FIFO145degreesFEatingorDrinkinge-coliWearthesethreesteamburnsmostcommonform ofF.B.I.KitchenCountersdirectpressurebotulismthe key topreventingkitchenaccidentse-coliwashinghandsperishablehepatitisAchemicalcontaminants20secondssanitationthawlawwashinghandsspillswashingyourhandsstaphylococcicrosscontaminationNDV'sdeadlygaspeoplecommonlyaffectedby F.B.I.the key topreventingkitchenaccidentssneezing/couchingLabel/Datefoodborneillnessstaphylococcisneezing/couchingphysicalcontaminants165degreesFwashingyourhandswhatbacterianeeds togrowhow to putout agreasefireF.B.I.foodborneillness165degreesFF.B.I.whatbacterianeeds togrowstepstool /ladder95%spillspeoplecommonlyaffectedby F.B.I.KitchenCountersfoodborneillness145degreesFphysicalcontaminantsthawlaw5 stagesof handwashingmostcommonform ofF.B.I.watercrosscontaminationperishabledangerzonedirectpressuresalmonelladeadlygaslowershelveshepatitisAWearthesethreeHairnetsFIFO5 stagesof handwashingdangerzone40degreesFNDV'sfoodborneillnesslowershelvesLabel& Datehow to putout agreasefiresteamburnscommonkitchenaccidents

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