whatbacterianeeds togrowhow to putout agreasefirelowershelvesfoodborneillnesschemicalcontaminantswaterbotulismthawlaw40degreeswashingyourhandssanitation165degreesFcommonkitchenaccidents145degreesFwashinghandschemicalcontaminantsNDV'sbotulismEatingorDrinkingperishabledangerzoneFIFOperishablewashinghandse-colitwo-hourruleF.B.I.sneezing/couchinge-coliLabel& DateF.B.I.salmonellafoodborneillnessKitchenCounterspeoplecommonlyaffectedby F.B.I.crosscontaminationfoodborneillnessfoodborneillnesswaterthe key topreventingkitchenaccidentspeoplecommonlyaffectedby F.B.I.the key topreventingkitchenaccidentsphysicalcontaminantsthawlawspillshepatitisA20secondsstepstool /ladderdirectpressuresanitationsalmonelladeadlygassteamburnsdeadlygasmostcommonform ofF.B.I.sneezing/couchingstaphylococciHairnetsdangerzonemostcommonform ofF.B.I.5 stagesof handwashinghepatitisAlowershelvescrosscontamination95%directpressuretwo-hourrule20secondsFIFO40degreesFcommonkitchenaccidents5 stagesof handwashingwashingyourhandswhatbacterianeeds togrowsteamburnsWearthesethreestaphylococciLabel& DateKitchenCountersstepstool /ladderLabel/DateNDV'streatmentfor a1st/2nddegree burnhow to putout agreasefire145degreesFWearthesethree95%physicalcontaminantsspillstreatmentfor a1st/2nddegree burn165degreesFwhatbacterianeeds togrowhow to putout agreasefirelowershelvesfoodborneillnesschemicalcontaminantswaterbotulismthawlaw40degreeswashingyourhandssanitation165degreesFcommonkitchenaccidents145degreesFwashinghandschemicalcontaminantsNDV'sbotulismEatingorDrinkingperishabledangerzoneFIFOperishablewashinghandse-colitwo-hourruleF.B.I.sneezing/couchinge-coliLabel& DateF.B.I.salmonellafoodborneillnessKitchenCounterspeoplecommonlyaffectedby F.B.I.crosscontaminationfoodborneillnessfoodborneillnesswaterthe key topreventingkitchenaccidentspeoplecommonlyaffectedby F.B.I.the key topreventingkitchenaccidentsphysicalcontaminantsthawlawspillshepatitisA20secondsstepstool /ladderdirectpressuresanitationsalmonelladeadlygassteamburnsdeadlygasmostcommonform ofF.B.I.sneezing/couchingstaphylococciHairnetsdangerzonemostcommonform ofF.B.I.5 stagesof handwashinghepatitisAlowershelvescrosscontamination95%directpressuretwo-hourrule20secondsFIFO40degreesFcommonkitchenaccidents5 stagesof handwashingwashingyourhandswhatbacterianeeds togrowsteamburnsWearthesethreestaphylococciLabel& DateKitchenCountersstepstool /ladderLabel/DateNDV'streatmentfor a1st/2nddegree burnhow to putout agreasefire145degreesFWearthesethree95%physicalcontaminantsspillstreatmentfor a1st/2nddegree burn165degreesF

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