Wearthesethreehow to putout agreasefirechemicalcontaminants5 stagesof handwashingsneezing/couchingstepstool /laddercrosscontaminationfoodborneillnessdeadlygasFIFOhow to putout agreasefiresanitationdirectpressureNDV's145degreesFthe key topreventingkitchenaccidentssneezing/couchingsteamburnswhatbacterianeeds togrowlowershelves40degreestwo-hourruledirectpressureperishable95%foodborneillnesscrosscontaminationperishablesalmonella20secondsLabel& DatebotulismcommonkitchenaccidentsNDV'sfoodborneillnessfoodborneillnesstwo-hourruleKitchenCountershepatitisAsanitationsalmonellaF.B.I.spillsF.B.I.stepstool /ladderlowershelvesWearthesethreemostcommonform ofF.B.I.whatbacterianeeds togrowe-colisteamburnswashinghandscommonkitchenaccidentsthawlaw165degreesFphysicalcontaminantsdangerzonedeadlygaspeoplecommonlyaffectedby F.B.I.Label/Datebotulisme-colichemicalcontaminantsHairnetswashingyourhandsEatingorDrinkingstaphylococciKitchenCountersFIFOwashinghandsmostcommonform ofF.B.I.washingyourhands20secondspeoplecommonlyaffectedby F.B.I.spills165degreesF40degreesFwater5 stagesof handwashingtreatmentfor a1st/2nddegree burnwaterthawlawtreatmentfor a1st/2nddegree burn95%Label& DatestaphylococcihepatitisAthe key topreventingkitchenaccidents145degreesFdangerzonephysicalcontaminantsWearthesethreehow to putout agreasefirechemicalcontaminants5 stagesof handwashingsneezing/couchingstepstool /laddercrosscontaminationfoodborneillnessdeadlygasFIFOhow to putout agreasefiresanitationdirectpressureNDV's145degreesFthe key topreventingkitchenaccidentssneezing/couchingsteamburnswhatbacterianeeds togrowlowershelves40degreestwo-hourruledirectpressureperishable95%foodborneillnesscrosscontaminationperishablesalmonella20secondsLabel& DatebotulismcommonkitchenaccidentsNDV'sfoodborneillnessfoodborneillnesstwo-hourruleKitchenCountershepatitisAsanitationsalmonellaF.B.I.spillsF.B.I.stepstool /ladderlowershelvesWearthesethreemostcommonform ofF.B.I.whatbacterianeeds togrowe-colisteamburnswashinghandscommonkitchenaccidentsthawlaw165degreesFphysicalcontaminantsdangerzonedeadlygaspeoplecommonlyaffectedby F.B.I.Label/Datebotulisme-colichemicalcontaminantsHairnetswashingyourhandsEatingorDrinkingstaphylococciKitchenCountersFIFOwashinghandsmostcommonform ofF.B.I.washingyourhands20secondspeoplecommonlyaffectedby F.B.I.spills165degreesF40degreesFwater5 stagesof handwashingtreatmentfor a1st/2nddegree burnwaterthawlawtreatmentfor a1st/2nddegree burn95%Label& DatestaphylococcihepatitisAthe key topreventingkitchenaccidents145degreesFdangerzonephysicalcontaminants

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