PotentiallyHazardousfoodPeanutsHost135*F.10-15SecondsSurfaceProbesPathogenRestrictPoorCleaningandSanitizing145*F.ContaminantsShigellaspp.Most likelyto causefoodallergiesFirst inFirstOutHazardReportsTCSFoodTimeTempAbuseLookColorCodedUtensils6HoursReputableSuppliers41*-135*BimetallicStemmedThermometerAirProbesCrossContamin-ation+-2*F.PooledEggsDo NotUse DoNotDiscardDeliberateContaminationPoultryFungiCleanClothingPoorPersonalHygieneBacteria45*F.orLowerExcludeVomitingImpermeableCost of afoodborneillness4HoursThreatCrossContactBiologicalToxinsSalmonellaTyphiGatherInformationHigh RiskPopulationsCookingWash,Rinse,SanitizeScratchingthe ScalpChemicalHazard70*-125*155*VirusesFATTOMSanitizeNorovirusDirtyPackagingPhysicalHazardPartialCooking7DaysThickestPart ofFoodAssureFalseFingernailsUSDA2Hours6InchesRunningWater@ 70*F.HandlingSoiledItemsNonTyphodialSalmonellaReadyto EatFoodfoodborneillnessFDA165*Ice-WaterBathWheezingorShortnessof BreathSingleUseGlovesEmployeesBiologicalHazardsE.ColiPotentiallyHazardousfoodPeanutsHost135*F.10-15SecondsSurfaceProbesPathogenRestrictPoorCleaningandSanitizing145*F.ContaminantsShigellaspp.Most likelyto causefoodallergiesFirst inFirstOutHazardReportsTCSFoodTimeTempAbuseLookColorCodedUtensils6HoursReputableSuppliers41*-135*BimetallicStemmedThermometerAirProbesCrossContamin-ation+-2*F.PooledEggsDo NotUse DoNotDiscardDeliberateContaminationPoultryFungiCleanClothingPoorPersonalHygieneBacteria45*F.orLowerExcludeVomitingImpermeableCost of afoodborneillness4HoursThreatCrossContactBiologicalToxinsSalmonellaTyphiGatherInformationHigh RiskPopulationsCookingWash,Rinse,SanitizeScratchingthe ScalpChemicalHazard70*-125*155*VirusesFATTOMSanitizeNorovirusDirtyPackagingPhysicalHazardPartialCooking7DaysThickestPart ofFoodAssureFalseFingernailsUSDA2Hours6InchesRunningWater@ 70*F.HandlingSoiledItemsNonTyphodialSalmonellaReadyto EatFoodfoodborneillnessFDA165*Ice-WaterBathWheezingorShortnessof BreathSingleUseGlovesEmployeesBiologicalHazardsE.Coli

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