FIFOtreatmentfor a1st/2nddegree burnfoodborneillnesswaterdangerzone20secondschemicalcontaminantsNDV'swaterWearthesethreetwo-hourruleperishablethe key topreventingkitchenaccidentssalmonellabotulismhepatitisAKitchenCountersfoodborneillnessdirectpressurewashingyourhandssanitationLabel& DatewashingyourhandsF.B.I.Label& Dateperishabledirectpressurecommonkitchenaccidentstwo-hourrule40degreesF5 stagesof handwashinghow to putout agreasefirelowershelvesF.B.I.crosscontaminationthe key topreventingkitchenaccidentsphysicalcontaminantsstaphylococcistepstool /ladderLabel/DateHairnetssneezing/couchingdangerzonethawlawsalmonellapeoplecommonlyaffectedby F.B.I.chemicalcontaminants165degreesFspillscrosscontaminationpeoplecommonlyaffectedby F.B.I.e-colibotulismcommonkitchenaccidents145degreesFfoodborneillnesslowershelvessanitation95%mostcommonform ofF.B.I.whatbacterianeeds togrowWearthesethree20secondse-colimostcommonform ofF.B.I.165degreesFtreatmentfor a1st/2nddegree burnfoodborneillnessFIFOstaphylococciwashinghandsthawlawphysicalcontaminants145degreesFhepatitisAwashinghandssneezing/couchingwhatbacterianeeds togrowdeadlygasspills40degrees95%EatingorDrinkingNDV'sstepstool /ladder5 stagesof handwashingdeadlygassteamburnsKitchenCounterssteamburnshow to putout agreasefireFIFOtreatmentfor a1st/2nddegree burnfoodborneillnesswaterdangerzone20secondschemicalcontaminantsNDV'swaterWearthesethreetwo-hourruleperishablethe key topreventingkitchenaccidentssalmonellabotulismhepatitisAKitchenCountersfoodborneillnessdirectpressurewashingyourhandssanitationLabel& DatewashingyourhandsF.B.I.Label& Dateperishabledirectpressurecommonkitchenaccidentstwo-hourrule40degreesF5 stagesof handwashinghow to putout agreasefirelowershelvesF.B.I.crosscontaminationthe key topreventingkitchenaccidentsphysicalcontaminantsstaphylococcistepstool /ladderLabel/DateHairnetssneezing/couchingdangerzonethawlawsalmonellapeoplecommonlyaffectedby F.B.I.chemicalcontaminants165degreesFspillscrosscontaminationpeoplecommonlyaffectedby F.B.I.e-colibotulismcommonkitchenaccidents145degreesFfoodborneillnesslowershelvessanitation95%mostcommonform ofF.B.I.whatbacterianeeds togrowWearthesethree20secondse-colimostcommonform ofF.B.I.165degreesFtreatmentfor a1st/2nddegree burnfoodborneillnessFIFOstaphylococciwashinghandsthawlawphysicalcontaminants145degreesFhepatitisAwashinghandssneezing/couchingwhatbacterianeeds togrowdeadlygasspills40degrees95%EatingorDrinkingNDV'sstepstool /ladder5 stagesof handwashingdeadlygassteamburnsKitchenCounterssteamburnshow to putout agreasefire

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