10-15Seconds4Hours41*-135*NorovirusScratchingthe Scalp+-2*F.WheezingorShortnessof BreathSalmonellaTyphiThickestPart ofFood70*-125*TimeTempAbuseFDAPoultry135*F.FungiExclude165*Cost of afoodborneillnessAirProbesFATTOM155*High RiskPopulationsEmployeesPartialCookingBiologicalToxinsLookRestrictHazard7DaysE.Coli6HoursAssurePoorCleaningandSanitizing145*F.foodborneillnessGatherInformationRunningWater@ 70*F.BimetallicStemmedThermometerPathogen45*F.orLowerChemicalHazardTCSFoodFirst inFirstOutVirusesNonTyphodialSalmonellaCrossContamin-ationDeliberateContaminationIce-WaterBathSingleUseGlovesShigellaspp.USDA2HoursFalseFingernailsSanitize6InchesReadyto EatFoodReputableSuppliersBacteriaThreatVomitingHostWash,Rinse,SanitizePoorPersonalHygieneReportsSurfaceProbesContaminantsCleanClothingColorCodedUtensilsPhysicalHazardDirtyPackagingHandlingSoiledItemsImpermeableCookingPooledEggsCrossContactPotentiallyHazardousfoodMost likelyto causefoodallergiesDo NotUse DoNotDiscardPeanutsBiologicalHazards10-15Seconds4Hours41*-135*NorovirusScratchingthe Scalp+-2*F.WheezingorShortnessof BreathSalmonellaTyphiThickestPart ofFood70*-125*TimeTempAbuseFDAPoultry135*F.FungiExclude165*Cost of afoodborneillnessAirProbesFATTOM155*High RiskPopulationsEmployeesPartialCookingBiologicalToxinsLookRestrictHazard7DaysE.Coli6HoursAssurePoorCleaningandSanitizing145*F.foodborneillnessGatherInformationRunningWater@ 70*F.BimetallicStemmedThermometerPathogen45*F.orLowerChemicalHazardTCSFoodFirst inFirstOutVirusesNonTyphodialSalmonellaCrossContamin-ationDeliberateContaminationIce-WaterBathSingleUseGlovesShigellaspp.USDA2HoursFalseFingernailsSanitize6InchesReadyto EatFoodReputableSuppliersBacteriaThreatVomitingHostWash,Rinse,SanitizePoorPersonalHygieneReportsSurfaceProbesContaminantsCleanClothingColorCodedUtensilsPhysicalHazardDirtyPackagingHandlingSoiledItemsImpermeableCookingPooledEggsCrossContactPotentiallyHazardousfoodMost likelyto causefoodallergiesDo NotUse DoNotDiscardPeanutsBiologicalHazards

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