145degreesFthawlawspillsbotulismwashinghandssalmonellathawlawthe key topreventingkitchenaccidentse-colibotulismwaterwhatbacterianeeds togrowwashinghandspeoplecommonlyaffectedby F.B.I.perishable165degreesFFIFOF.B.I.40degreesFFIFO20seconds145degreesFdeadlygassneezing/couchingchemicalcontaminantsKitchenCounterssanitationstaphylococcisteamburnsdirectpressurewaterdirectpressure40degreeswashingyourhandse-colisalmonellaLabel/Datehow to putout agreasefire95%Wearthesethree5 stagesof handwashingfoodborneillness165degreesFmostcommonform ofF.B.I.mostcommonform ofF.B.I.two-hourruleLabel& Datepeoplecommonlyaffectedby F.B.I.hepatitisAWearthesethreechemicalcontaminantsEatingorDrinkingdeadlygassneezing/couchingcommonkitchenaccidentsphysicalcontaminantsstepstool /laddersanitationwhatbacterianeeds togrowcrosscontaminationNDV'sNDV'sF.B.I.lowershelvessteamburns20secondstreatmentfor a1st/2nddegree burnwashingyourhandsstepstool /ladderphysicalcontaminants95%Hairnets5 stagesof handwashingthe key topreventingkitchenaccidentsdangerzonecrosscontaminationfoodborneillnessperishabletwo-hourrulelowershelvesdangerzonefoodborneillnessKitchenCounterstreatmentfor a1st/2nddegree burnspillsstaphylococcicommonkitchenaccidentshepatitisALabel& Datehow to putout agreasefirefoodborneillness145degreesFthawlawspillsbotulismwashinghandssalmonellathawlawthe key topreventingkitchenaccidentse-colibotulismwaterwhatbacterianeeds togrowwashinghandspeoplecommonlyaffectedby F.B.I.perishable165degreesFFIFOF.B.I.40degreesFFIFO20seconds145degreesFdeadlygassneezing/couchingchemicalcontaminantsKitchenCounterssanitationstaphylococcisteamburnsdirectpressurewaterdirectpressure40degreeswashingyourhandse-colisalmonellaLabel/Datehow to putout agreasefire95%Wearthesethree5 stagesof handwashingfoodborneillness165degreesFmostcommonform ofF.B.I.mostcommonform ofF.B.I.two-hourruleLabel& Datepeoplecommonlyaffectedby F.B.I.hepatitisAWearthesethreechemicalcontaminantsEatingorDrinkingdeadlygassneezing/couchingcommonkitchenaccidentsphysicalcontaminantsstepstool /laddersanitationwhatbacterianeeds togrowcrosscontaminationNDV'sNDV'sF.B.I.lowershelvessteamburns20secondstreatmentfor a1st/2nddegree burnwashingyourhandsstepstool /ladderphysicalcontaminants95%Hairnets5 stagesof handwashingthe key topreventingkitchenaccidentsdangerzonecrosscontaminationfoodborneillnessperishabletwo-hourrulelowershelvesdangerzonefoodborneillnessKitchenCounterstreatmentfor a1st/2nddegree burnspillsstaphylococcicommonkitchenaccidentshepatitisALabel& Datehow to putout agreasefirefoodborneillness

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