FungiReadyto EatFoodPeanutsTCSFoodHandlingSoiledItemsLookVirusesPoultryExclude70*-125*PoorCleaningandSanitizingCrossContactThickestPart ofFoodContaminantsHazardDeliberateContamination45*F.orLowerSingleUseGlovesfoodborneillnessGatherInformationVomitingEmployeesMost likelyto causefoodallergiesPotentiallyHazardousfoodReputableSuppliersPartialCookingAssureIce-WaterBathChemicalHazardWash,Rinse,SanitizeReportsDirtyPackagingSanitizeScratchingthe ScalpBimetallicStemmedThermometerImpermeableColorCodedUtensilsCookingPhysicalHazardCleanClothing155*TimeTempAbuseDo NotUse DoNotDiscard10-15SecondsFirst inFirstOutHigh RiskPopulationsRunningWater@ 70*F.PathogenHostWheezingorShortnessof Breath165*4HoursCost of afoodborneillnessBiologicalHazards2HoursThreat7DaysFDAShigellaspp.+-2*F.NonTyphodialSalmonellaFalseFingernailsAirProbesCrossContamin-ationFATTOM6Inches6Hours145*F.USDABacteriaE.Coli135*F.PoorPersonalHygienePooledEggsBiologicalToxinsSalmonellaTyphiRestrictSurfaceProbes41*-135*NorovirusFungiReadyto EatFoodPeanutsTCSFoodHandlingSoiledItemsLookVirusesPoultryExclude70*-125*PoorCleaningandSanitizingCrossContactThickestPart ofFoodContaminantsHazardDeliberateContamination45*F.orLowerSingleUseGlovesfoodborneillnessGatherInformationVomitingEmployeesMost likelyto causefoodallergiesPotentiallyHazardousfoodReputableSuppliersPartialCookingAssureIce-WaterBathChemicalHazardWash,Rinse,SanitizeReportsDirtyPackagingSanitizeScratchingthe ScalpBimetallicStemmedThermometerImpermeableColorCodedUtensilsCookingPhysicalHazardCleanClothing155*TimeTempAbuseDo NotUse DoNotDiscard10-15SecondsFirst inFirstOutHigh RiskPopulationsRunningWater@ 70*F.PathogenHostWheezingorShortnessof Breath165*4HoursCost of afoodborneillnessBiologicalHazards2HoursThreat7DaysFDAShigellaspp.+-2*F.NonTyphodialSalmonellaFalseFingernailsAirProbesCrossContamin-ationFATTOM6Inches6Hours145*F.USDABacteriaE.Coli135*F.PoorPersonalHygienePooledEggsBiologicalToxinsSalmonellaTyphiRestrictSurfaceProbes41*-135*Norovirus

Food Safety and Sanitation - 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
B
2
B
3
O
4
N
5
G
6
O
7
O
8
N
9
N
10
B
11
O
12
B
13
B
14
I
15
N
16
N
17
N
18
G
19
G
20
G
21
B
22
B
23
G
24
I
25
B
26
I
27
G
28
B
29
G
30
G
31
I
32
G
33
B
34
I
35
G
36
B
37
O
38
N
39
I
40
I
41
O
42
I
43
I
44
N
45
O
46
I
47
I
48
B
49
O
50
B
51
O
52
G
53
B
54
O
55
N
56
N
57
N
58
G
59
G
60
O
61
O
62
O
63
N
64
N
65
I
66
B
67
O
68
O
69
O
70
B
71
B
72
G
73
G
74
N
75
I
76
I
77
I
78
I
79
G
80
N
  1. B-Fungi
  2. B-Ready to Eat Food
  3. O-Peanuts
  4. N-TCS Food
  5. G-Handling Soiled Items
  6. O-Look
  7. O-Viruses
  8. N-Poultry
  9. N-Exclude
  10. B-70*-125*
  11. O-Poor Cleaning and Sanitizing
  12. B-Cross Contact
  13. B-Thickest Part of Food
  14. I-Contaminants
  15. N-Hazard
  16. N-Deliberate Contamination
  17. N-45*F. or Lower
  18. G-Single Use Gloves
  19. G-food borne illness
  20. G-Gather Information
  21. B-Vomiting
  22. B-Employees
  23. G-Most likely to cause food allergies
  24. I-Potentially Hazardous food
  25. B-Reputable Suppliers
  26. I-Partial Cooking
  27. G-Assure
  28. B-Ice-Water Bath
  29. G-Chemical Hazard
  30. G-Wash, Rinse, Sanitize
  31. I-Reports
  32. G-Dirty Packaging
  33. B-Sanitize
  34. I-Scratching the Scalp
  35. G-Bimetallic Stemmed Thermometer
  36. B-Impermeable
  37. O-Color Coded Utensils
  38. N-Cooking
  39. I-Physical Hazard
  40. I-Clean Clothing
  41. O-155*
  42. I-Time Temp Abuse
  43. I-Do Not Use Do Not Discard
  44. N-10-15 Seconds
  45. O-First in First Out
  46. I-High Risk Populations
  47. I-Running Water @ 70*F.
  48. B-Pathogen
  49. O-Host
  50. B-Wheezing or Shortness of Breath
  51. O-165*
  52. G-4 Hours
  53. B-Cost of a foodborne illness
  54. O-Biological Hazards
  55. N-2 Hours
  56. N-Threat
  57. N-7 Days
  58. G-FDA
  59. G-Shigella spp.
  60. O-+- 2*F.
  61. O-Non Typhodial Salmonella
  62. O-False Fingernails
  63. N-Air Probes
  64. N-Cross Contamin-ation
  65. I-FATTOM
  66. B-6 Inches
  67. O-6 Hours
  68. O-145* F.
  69. O-USDA
  70. B-Bacteria
  71. B-E.Coli
  72. G-135* F.
  73. G-Poor Personal Hygiene
  74. N-Pooled Eggs
  75. I-Biological Toxins
  76. I-Salmonella Typhi
  77. I-Restrict
  78. I-Surface Probes
  79. G-41*-135*
  80. N-Norovirus