sneezing/couchingthe key topreventingkitchenaccidentsthe key topreventingkitchenaccidentswhatbacterianeeds togrow165degreesFLabel/Datetwo-hourrulestaphylococcie-colidirectpressurefoodborneillnesssanitation145degreesFNDV's95%treatmentfor a1st/2nddegree burncommonkitchenaccidentsstaphylococciwhatbacterianeeds togrowKitchenCountersHairnetsdangerzone40degreesthawlawLabel& Datetreatmentfor a1st/2nddegree burndeadlygasEatingorDrinkingdangerzonethawlaw95%washingyourhandssneezing/couchingfoodborneillnesswashingyourhandsFIFOe-coliWearthesethreestepstool /laddercrosscontaminationsanitation5 stagesof handwashingdirectpressurecrosscontaminationwashinghandsFIFOhow to putout agreasefirespills20secondsF.B.I.salmonellalowershelves20secondswaterhepatitisAKitchenCounterssalmonellamostcommonform ofF.B.I.145degreesFchemicalcontaminantspeoplecommonlyaffectedby F.B.I.steamburnstwo-hourrulesteamburnsWearthesethree40degreesFpeoplecommonlyaffectedby F.B.I.hepatitisAfoodborneillnessspills5 stagesof handwashingperishablehow to putout agreasefireLabel& Datestepstool /ladder165degreesFfoodborneillnessphysicalcontaminantsperishablephysicalcontaminantschemicalcontaminantsbotulismmostcommonform ofF.B.I.watercommonkitchenaccidentslowershelveswashinghandsNDV'sdeadlygasF.B.I.botulismsneezing/couchingthe key topreventingkitchenaccidentsthe key topreventingkitchenaccidentswhatbacterianeeds togrow165degreesFLabel/Datetwo-hourrulestaphylococcie-colidirectpressurefoodborneillnesssanitation145degreesFNDV's95%treatmentfor a1st/2nddegree burncommonkitchenaccidentsstaphylococciwhatbacterianeeds togrowKitchenCountersHairnetsdangerzone40degreesthawlawLabel& Datetreatmentfor a1st/2nddegree burndeadlygasEatingorDrinkingdangerzonethawlaw95%washingyourhandssneezing/couchingfoodborneillnesswashingyourhandsFIFOe-coliWearthesethreestepstool /laddercrosscontaminationsanitation5 stagesof handwashingdirectpressurecrosscontaminationwashinghandsFIFOhow to putout agreasefirespills20secondsF.B.I.salmonellalowershelves20secondswaterhepatitisAKitchenCounterssalmonellamostcommonform ofF.B.I.145degreesFchemicalcontaminantspeoplecommonlyaffectedby F.B.I.steamburnstwo-hourrulesteamburnsWearthesethree40degreesFpeoplecommonlyaffectedby F.B.I.hepatitisAfoodborneillnessspills5 stagesof handwashingperishablehow to putout agreasefireLabel& Datestepstool /ladder165degreesFfoodborneillnessphysicalcontaminantsperishablephysicalcontaminantschemicalcontaminantsbotulismmostcommonform ofF.B.I.watercommonkitchenaccidentslowershelveswashinghandsNDV'sdeadlygasF.B.I.botulism

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