whatbacterianeeds togrowperishablehepatitisALabel& Datesalmonellatreatmentfor a1st/2nddegree burnphysicalcontaminantscrosscontamination20secondslowershelvesNDV'swashinghandsstepstool /ladderthe key topreventingkitchenaccidentsstaphylococcisneezing/couchingfoodborneillnessfoodborneillnesstwo-hourrule145degreesF20secondsWearthesethreewashingyourhandsHairnetsFIFOphysicalcontaminantssanitationcrosscontaminationtwo-hourrule5 stagesof handwashingEatingorDrinkingbotulismpeoplecommonlyaffectedby F.B.I.KitchenCountersWearthesethreetreatmentfor a1st/2nddegree burnwaterhepatitisA165degreesFKitchenCounterswashinghandshow to putout agreasefirespillsbotulismLabel/Datecommonkitchenaccidentspeoplecommonlyaffectedby F.B.I.salmonella145degreesFstepstool /ladderperishablelowershelveschemicalcontaminantssneezing/couchingchemicalcontaminantssteamburnswashingyourhandse-coliNDV'se-colimostcommonform ofF.B.I.how to putout agreasefire40degreesFdangerzonethawlawthe key topreventingkitchenaccidentsdeadlygasfoodborneillnessspillssanitationstaphylococcifoodborneillnessLabel& DatethawlawFIFOwater165degreesFcommonkitchenaccidentsF.B.I.whatbacterianeeds togrowsteamburnsdeadlygasdangerzonedirectpressuremostcommonform ofF.B.I.F.B.I.directpressure40degrees95%95%5 stagesof handwashingwhatbacterianeeds togrowperishablehepatitisALabel& Datesalmonellatreatmentfor a1st/2nddegree burnphysicalcontaminantscrosscontamination20secondslowershelvesNDV'swashinghandsstepstool /ladderthe key topreventingkitchenaccidentsstaphylococcisneezing/couchingfoodborneillnessfoodborneillnesstwo-hourrule145degreesF20secondsWearthesethreewashingyourhandsHairnetsFIFOphysicalcontaminantssanitationcrosscontaminationtwo-hourrule5 stagesof handwashingEatingorDrinkingbotulismpeoplecommonlyaffectedby F.B.I.KitchenCountersWearthesethreetreatmentfor a1st/2nddegree burnwaterhepatitisA165degreesFKitchenCounterswashinghandshow to putout agreasefirespillsbotulismLabel/Datecommonkitchenaccidentspeoplecommonlyaffectedby F.B.I.salmonella145degreesFstepstool /ladderperishablelowershelveschemicalcontaminantssneezing/couchingchemicalcontaminantssteamburnswashingyourhandse-coliNDV'se-colimostcommonform ofF.B.I.how to putout agreasefire40degreesFdangerzonethawlawthe key topreventingkitchenaccidentsdeadlygasfoodborneillnessspillssanitationstaphylococcifoodborneillnessLabel& DatethawlawFIFOwater165degreesFcommonkitchenaccidentsF.B.I.whatbacterianeeds togrowsteamburnsdeadlygasdangerzonedirectpressuremostcommonform ofF.B.I.F.B.I.directpressure40degrees95%95%5 stagesof handwashing

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