hepatitisAphysicalcontaminantspeoplecommonlyaffectedby F.B.I.treatmentfor a1st/2nddegree burnhow to putout agreasefireperishableEatingorDrinkingwhatbacterianeeds togrowcrosscontaminatione-coli165degreesFLabel& Datewashinghandsstaphylococcipeoplecommonlyaffectedby F.B.I.the key topreventingkitchenaccidentsthe key topreventingkitchenaccidentswhatbacterianeeds togrowlowershelvesLabel/Datehow to putout agreasefireFIFOKitchenCountersNDV's20secondsfoodborneillnesscommonkitchenaccidents95%dangerzonestepstool /ladderthawlawstaphylococcimostcommonform ofF.B.I.crosscontaminationthawlawsteamburnswashingyourhandsstepstool /ladderNDV'slowershelvesmostcommonform ofF.B.I.commonkitchenaccidentshepatitisAdeadlygaswashingyourhandschemicalcontaminantsF.B.I.sneezing/couchingsanitation40degreesphysicalcontaminantsdirectpressure20secondssalmonellaperishablewatertwo-hourrulespills165degreesFWearthesethreee-colideadlygas40degreesFwaterfoodborneillnesssanitationchemicalcontaminantsbotulismtwo-hourrulefoodborneillness5 stagesof handwashing145degreesFwashinghands95%treatmentfor a1st/2nddegree burnbotulism5 stagesof handwashingfoodborneillnesssalmonella145degreesFLabel& DatedangerzoneWearthesethreeFIFOsneezing/couchingKitchenCountersHairnetsspillsF.B.I.steamburnsdirectpressurehepatitisAphysicalcontaminantspeoplecommonlyaffectedby F.B.I.treatmentfor a1st/2nddegree burnhow to putout agreasefireperishableEatingorDrinkingwhatbacterianeeds togrowcrosscontaminatione-coli165degreesFLabel& Datewashinghandsstaphylococcipeoplecommonlyaffectedby F.B.I.the key topreventingkitchenaccidentsthe key topreventingkitchenaccidentswhatbacterianeeds togrowlowershelvesLabel/Datehow to putout agreasefireFIFOKitchenCountersNDV's20secondsfoodborneillnesscommonkitchenaccidents95%dangerzonestepstool /ladderthawlawstaphylococcimostcommonform ofF.B.I.crosscontaminationthawlawsteamburnswashingyourhandsstepstool /ladderNDV'slowershelvesmostcommonform ofF.B.I.commonkitchenaccidentshepatitisAdeadlygaswashingyourhandschemicalcontaminantsF.B.I.sneezing/couchingsanitation40degreesphysicalcontaminantsdirectpressure20secondssalmonellaperishablewatertwo-hourrulespills165degreesFWearthesethreee-colideadlygas40degreesFwaterfoodborneillnesssanitationchemicalcontaminantsbotulismtwo-hourrulefoodborneillness5 stagesof handwashing145degreesFwashinghands95%treatmentfor a1st/2nddegree burnbotulism5 stagesof handwashingfoodborneillnesssalmonella145degreesFLabel& DatedangerzoneWearthesethreeFIFOsneezing/couchingKitchenCountersHairnetsspillsF.B.I.steamburnsdirectpressure

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