how to putout agreasefirethe key topreventingkitchenaccidents40degreesphysicalcontaminantsstepstool /ladderFIFOmostcommonform ofF.B.I.mostcommonform ofF.B.I.stepstool /ladderFIFONDV'ssanitationF.B.I.lowershelvesfoodborneillness145degreesFLabel/Datephysicalcontaminants5 stagesof handwashingpeoplecommonlyaffectedby F.B.I.Wearthesethreebotulismtreatmentfor a1st/2nddegree burnwaterdirectpressure145degreesFF.B.I.sneezing/couchingNDV'se-colistaphylococcicrosscontaminationcommonkitchenaccidentsdeadlygaschemicalcontaminantsthawlawKitchenCountersbotulismthe key topreventingkitchenaccidents40degreesF20secondswashinghandsLabel& DatewashinghandsfoodborneillnessLabel& Datesanitationtwo-hourrulechemicalcontaminantsfoodborneillnessKitchenCounterslowershelveshepatitisAdirectpressuresalmonellaperishablehow to putout agreasefirewater95%crosscontamination5 stagesof handwashingEatingorDrinkingsteamburnsthawlaw165degreesFHairnetscommonkitchenaccidentspeoplecommonlyaffectedby F.B.I.foodborneillnesswhatbacterianeeds togrowhepatitisAwhatbacterianeeds togrowsneezing/couchingdeadlygassalmonellawashingyourhandstreatmentfor a1st/2nddegree burnWearthesethreetwo-hourrulesteamburnsstaphylococcidangerzonee-coliperishable165degreesF95%spillsdangerzone20secondswashingyourhandsspillshow to putout agreasefirethe key topreventingkitchenaccidents40degreesphysicalcontaminantsstepstool /ladderFIFOmostcommonform ofF.B.I.mostcommonform ofF.B.I.stepstool /ladderFIFONDV'ssanitationF.B.I.lowershelvesfoodborneillness145degreesFLabel/Datephysicalcontaminants5 stagesof handwashingpeoplecommonlyaffectedby F.B.I.Wearthesethreebotulismtreatmentfor a1st/2nddegree burnwaterdirectpressure145degreesFF.B.I.sneezing/couchingNDV'se-colistaphylococcicrosscontaminationcommonkitchenaccidentsdeadlygaschemicalcontaminantsthawlawKitchenCountersbotulismthe key topreventingkitchenaccidents40degreesF20secondswashinghandsLabel& DatewashinghandsfoodborneillnessLabel& Datesanitationtwo-hourrulechemicalcontaminantsfoodborneillnessKitchenCounterslowershelveshepatitisAdirectpressuresalmonellaperishablehow to putout agreasefirewater95%crosscontamination5 stagesof handwashingEatingorDrinkingsteamburnsthawlaw165degreesFHairnetscommonkitchenaccidentspeoplecommonlyaffectedby F.B.I.foodborneillnesswhatbacterianeeds togrowhepatitisAwhatbacterianeeds togrowsneezing/couchingdeadlygassalmonellawashingyourhandstreatmentfor a1st/2nddegree burnWearthesethreetwo-hourrulesteamburnsstaphylococcidangerzonee-coliperishable165degreesF95%spillsdangerzone20secondswashingyourhandsspills

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