foodborneillnesshepatitisAwashingyourhandsdangerzonedeadlygasmostcommonform ofF.B.I.treatmentfor a1st/2nddegree burnthe key topreventingkitchenaccidentsdirectpressureF.B.I.washinghandshow to putout agreasefirechemicalcontaminantsHairnetssalmonellaLabel& DatestaphylococciEatingorDrinking145degreesF40degrees165degreesFe-colispills5 stagesof handwashinglowershelvesLabel& Date5 stagesof handwashingwhatbacterianeeds togrowwashingyourhandsFIFOsteamburnsstaphylococcifoodborneillnesssanitationhow to putout agreasefiresneezing/couchingFIFO20secondsdeadlygaslowershelvestreatmentfor a1st/2nddegree burnNDV'scommonkitchenaccidentshepatitisAWearthesethreee-colicommonkitchenaccidents145degreesFthawlawwhatbacterianeeds togrowphysicalcontaminantsthe key topreventingkitchenaccidentsKitchenCounterssteamburnsphysicalcontaminantsF.B.I.20secondsstepstool /ladderdangerzonestepstool /ladderspillswaterNDV'stwo-hourrulefoodborneillnesspeoplecommonlyaffectedby F.B.I.KitchenCountersLabel/Datedirectpressure95%salmonellafoodborneillnesscrosscontaminationmostcommonform ofF.B.I.waterperishablesanitation95%botulismsneezing/couchingchemicalcontaminantsWearthesethreewashinghandspeoplecommonlyaffectedby F.B.I.crosscontaminationthawlawtwo-hourrulebotulism40degreesF165degreesFperishablefoodborneillnesshepatitisAwashingyourhandsdangerzonedeadlygasmostcommonform ofF.B.I.treatmentfor a1st/2nddegree burnthe key topreventingkitchenaccidentsdirectpressureF.B.I.washinghandshow to putout agreasefirechemicalcontaminantsHairnetssalmonellaLabel& DatestaphylococciEatingorDrinking145degreesF40degrees165degreesFe-colispills5 stagesof handwashinglowershelvesLabel& Date5 stagesof handwashingwhatbacterianeeds togrowwashingyourhandsFIFOsteamburnsstaphylococcifoodborneillnesssanitationhow to putout agreasefiresneezing/couchingFIFO20secondsdeadlygaslowershelvestreatmentfor a1st/2nddegree burnNDV'scommonkitchenaccidentshepatitisAWearthesethreee-colicommonkitchenaccidents145degreesFthawlawwhatbacterianeeds togrowphysicalcontaminantsthe key topreventingkitchenaccidentsKitchenCounterssteamburnsphysicalcontaminantsF.B.I.20secondsstepstool /ladderdangerzonestepstool /ladderspillswaterNDV'stwo-hourrulefoodborneillnesspeoplecommonlyaffectedby F.B.I.KitchenCountersLabel/Datedirectpressure95%salmonellafoodborneillnesscrosscontaminationmostcommonform ofF.B.I.waterperishablesanitation95%botulismsneezing/couchingchemicalcontaminantsWearthesethreewashinghandspeoplecommonlyaffectedby F.B.I.crosscontaminationthawlawtwo-hourrulebotulism40degreesF165degreesFperishable

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