steamburnsdirectpressureEatingorDrinkingdirectpressuretwo-hourruledeadlygaswaterwashinghandsLabel& Datehow to putout agreasefirefoodborneillnessperishablestepstool /ladderwater145degreesFphysicalcontaminantsthawlawsteamburnsfoodborneillnessdangerzone40degreesF5 stagesof handwashingcommonkitchenaccidentsKitchenCountershepatitisAwashingyourhandsNDV'sNDV'sfoodborneillnessthe key topreventingkitchenaccidentsWearthesethreeF.B.I.20secondssanitationsalmonellamostcommonform ofF.B.I.e-colibotulismFIFOhow to putout agreasefireFIFOwhatbacterianeeds togrowspills95%hepatitisAsneezing/couchingchemicalcontaminantsperishable40degreesHairnetsstepstool /ladderF.B.I.salmonellasneezing/couchingmostcommonform ofF.B.I.crosscontaminationwashinghandstwo-hourrulelowershelvesKitchenCounterslowershelves165degreesFdeadlygasWearthesethree5 stagesof handwashing145degreesFthe key topreventingkitchenaccidentsstaphylococcicrosscontaminationwashingyourhandsbotulismcommonkitchenaccidentse-colitreatmentfor a1st/2nddegree burnspillsLabel& DatephysicalcontaminantsLabel/Datepeoplecommonlyaffectedby F.B.I.chemicalcontaminantstreatmentfor a1st/2nddegree burnthawlawfoodborneillness20seconds165degreesFsanitationstaphylococcidangerzone95%peoplecommonlyaffectedby F.B.I.whatbacterianeeds togrowsteamburnsdirectpressureEatingorDrinkingdirectpressuretwo-hourruledeadlygaswaterwashinghandsLabel& Datehow to putout agreasefirefoodborneillnessperishablestepstool /ladderwater145degreesFphysicalcontaminantsthawlawsteamburnsfoodborneillnessdangerzone40degreesF5 stagesof handwashingcommonkitchenaccidentsKitchenCountershepatitisAwashingyourhandsNDV'sNDV'sfoodborneillnessthe key topreventingkitchenaccidentsWearthesethreeF.B.I.20secondssanitationsalmonellamostcommonform ofF.B.I.e-colibotulismFIFOhow to putout agreasefireFIFOwhatbacterianeeds togrowspills95%hepatitisAsneezing/couchingchemicalcontaminantsperishable40degreesHairnetsstepstool /ladderF.B.I.salmonellasneezing/couchingmostcommonform ofF.B.I.crosscontaminationwashinghandstwo-hourrulelowershelvesKitchenCounterslowershelves165degreesFdeadlygasWearthesethree5 stagesof handwashing145degreesFthe key topreventingkitchenaccidentsstaphylococcicrosscontaminationwashingyourhandsbotulismcommonkitchenaccidentse-colitreatmentfor a1st/2nddegree burnspillsLabel& DatephysicalcontaminantsLabel/Datepeoplecommonlyaffectedby F.B.I.chemicalcontaminantstreatmentfor a1st/2nddegree burnthawlawfoodborneillness20seconds165degreesFsanitationstaphylococcidangerzone95%peoplecommonlyaffectedby F.B.I.whatbacterianeeds togrow

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