lowershelvesfoodborneillnesscommonkitchenaccidentswashingyourhandstreatmentfor a1st/2nddegree burn95%FIFOchemicalcontaminantsfoodborneillnessstaphylococci165degreesFsanitationhow to putout agreasefire95%lowershelvesKitchenCounterspeoplecommonlyaffectedby F.B.I.foodborneillnessstepstool /laddere-colideadlygas145degreesFsalmonellawashingyourhandsmostcommonform ofF.B.I.two-hourrulesneezing/couchingstepstool /ladderphysicalcontaminantsWearthesethree40degreessneezing/couchingNDV'sdirectpressurespillsdangerzoneHairnets20secondsbotulismspillse-coliLabel& Datedeadlygas145degreesFwashinghandscrosscontaminationWearthesethreeLabel& Datetwo-hourrulewaterwashinghandsF.B.I.EatingorDrinkingsteamburnsmostcommonform ofF.B.I.sanitationLabel/Datedangerzone5 stagesof handwashinghepatitisAstaphylococciwatersteamburnsthe key topreventingkitchenaccidentsphysicalcontaminantswhatbacterianeeds togrowpeoplecommonlyaffectedby F.B.I.botulismcommonkitchenaccidentsdirectpressureKitchenCountersthe key topreventingkitchenaccidents5 stagesof handwashingF.B.I.chemicalcontaminantsperishable20secondsNDV's165degreesFfoodborneillnesswhatbacterianeeds togrow40degreesFperishablehow to putout agreasefirecrosscontaminationtreatmentfor a1st/2nddegree burnthawlawthawlawsalmonellaFIFOhepatitisAlowershelvesfoodborneillnesscommonkitchenaccidentswashingyourhandstreatmentfor a1st/2nddegree burn95%FIFOchemicalcontaminantsfoodborneillnessstaphylococci165degreesFsanitationhow to putout agreasefire95%lowershelvesKitchenCounterspeoplecommonlyaffectedby F.B.I.foodborneillnessstepstool /laddere-colideadlygas145degreesFsalmonellawashingyourhandsmostcommonform ofF.B.I.two-hourrulesneezing/couchingstepstool /ladderphysicalcontaminantsWearthesethree40degreessneezing/couchingNDV'sdirectpressurespillsdangerzoneHairnets20secondsbotulismspillse-coliLabel& Datedeadlygas145degreesFwashinghandscrosscontaminationWearthesethreeLabel& Datetwo-hourrulewaterwashinghandsF.B.I.EatingorDrinkingsteamburnsmostcommonform ofF.B.I.sanitationLabel/Datedangerzone5 stagesof handwashinghepatitisAstaphylococciwatersteamburnsthe key topreventingkitchenaccidentsphysicalcontaminantswhatbacterianeeds togrowpeoplecommonlyaffectedby F.B.I.botulismcommonkitchenaccidentsdirectpressureKitchenCountersthe key topreventingkitchenaccidents5 stagesof handwashingF.B.I.chemicalcontaminantsperishable20secondsNDV's165degreesFfoodborneillnesswhatbacterianeeds togrow40degreesFperishablehow to putout agreasefirecrosscontaminationtreatmentfor a1st/2nddegree burnthawlawthawlawsalmonellaFIFOhepatitisA

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