water direct pressure 165 degrees F perishable cross contaminatin 20 seconds common kitchen accidents hepatitis A Wear these three steam burns Eating or Drinking deadly gas 145 degrees F washing your hands danger zone sanitation step stool/ladder NDV's what bacteria needs to grow what bacteria needs to grow e- coli perishable 95% chemical contaminants physical contaminants 165 degrees F Label/Date thaw law deadly gas washing hands botulism hepatitis A people commonly affected by F.B.I. spills Treatment for a 1st/2nd degree burn 5 stages of hand washing spills 40 degrees F food borne illness salmonella lower shelves 20 seconds danger zone two- hour rule 145 degrees F most common form of F.B.I. physical contaminants lower shelves step stool / ladder 155 degrees F Hairnets how to put out a grease fire thaw law two hour rule food borne illness sanitation chemical contaminants most common form of F.B.I. how to put out a grease fire Kitchen Counters 20 seconds botulism common kitchen accidents food borne illness washing your hands salmonella two- hour rule treatment for a 1st/2nd degree burn spills staphylococci F.B.I the key to preventing kitchen accidents Label & Date 40 degrees F perishable steam burns e- coli sneezing/couching washing hands water direct pressure 165 degrees F perishable cross contaminatin 20 seconds common kitchen accidents hepatitis A Wear these three steam burns Eating or Drinking deadly gas 145 degrees F washing your hands danger zone sanitation step stool/ladder NDV's what bacteria needs to grow what bacteria needs to grow e- coli perishable 95% chemical contaminants physical contaminants 165 degrees F Label/Date thaw law deadly gas washing hands botulism hepatitis A people commonly affected by F.B.I. spills Treatment for a 1st/2nd degree burn 5 stages of hand washing spills 40 degrees F food borne illness salmonella lower shelves 20 seconds danger zone two- hour rule 145 degrees F most common form of F.B.I. physical contaminants lower shelves step stool / ladder 155 degrees F Hairnets how to put out a grease fire thaw law two hour rule food borne illness sanitation chemical contaminants most common form of F.B.I. how to put out a grease fire Kitchen Counters 20 seconds botulism common kitchen accidents food borne illness washing your hands salmonella two- hour rule treatment for a 1st/2nd degree burn spills staphylococci F.B.I the key to preventing kitchen accidents Label & Date 40 degrees F perishable steam burns e- coli sneezing/couching washing hands
(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.
I-water
G-direct pressure
B-165 degrees F
G-perishable
B-cross contaminatin
N-20 seconds
B-common kitchen accidents
N-hepatitis A
B-Wear these three
G-steam burns
B-Eating or Drinking
N-deadly gas
I-145 degrees F
O-washing your hands
G-danger zone
N-sanitation
G-step stool/ladder
N-NDV's
G-what bacteria needs to grow
N-what bacteria needs to grow
G-e-coli
G-perishable
G-95%
N-chemical contaminants
I-physical contaminants
O-165 degrees F
G-Label/Date
B-thaw law
N-deadly gas
O-washing hands
I-botulism
N-hepatitis A
B-people commonly affected by F.B.I.
G-spills
O-Treatment for a 1st/2nd degree burn
G-5 stages of hand washing
N-spills
I-40 degrees F
I-food borne illness
B-salmonella
O-lower shelves
N-20 seconds
O-danger zone
I-two-hour rule
I-145 degrees F
B-most common form of F.B.I.
N-physical contaminants
O-lower shelves
G-step stool / ladder
B-155 degrees F
O-Hairnets
B-how to put out a grease fire
O-thaw law
I-two hour rule
B-food borne illness
N-sanitation
I-chemical contaminants
N-most common form of F.B.I.
B-how to put out a grease fire
O-Kitchen Counters
B-20 seconds
I-botulism
B-common kitchen accidents
N-food borne illness
O-washing your hands
B-salmonella
I-two-hour rule
O-treatment for a 1st/2nd degree burn
N-spills
O-staphylococci
I-F.B.I
I-the key to preventing kitchen accidents
I-Label & Date
I-40 degrees F
G-perishable
G-steam burns
G-e-coli
B-sneezing/couching
O-washing hands