RunningWater@ 70*F.FalseFingernailsTimeTempAbuseE.ColiReputableSuppliers145*F.6InchesContaminantsDeliberateContaminationBacteriaPotentiallyHazardousfoodBiologicalToxinsHigh RiskPopulationsWheezingorShortnessof BreathMost likelyto causefoodallergiesPoorCleaningandSanitizingFATTOMPooledEggsFungiSanitize2HoursScratchingthe ScalpTCSFoodPoorPersonalHygieneReports70*-125*ThreatExcludeCost of afoodborneillness4HoursBimetallicStemmedThermometerPhysicalHazard10-15SecondsVomitingCookingChemicalHazard155*Ice-WaterBathImpermeableThickestPart ofFoodSurfaceProbesFDAWash,Rinse,SanitizeColorCodedUtensilsViruses45*F.orLowerHostPeanutsHandlingSoiledItems6HoursPathogenfoodborneillnessReadyto EatFoodDo NotUse DoNotDiscardCrossContactLookUSDADirtyPackagingCleanClothingSingleUseGlovesNorovirus41*-135*AirProbes135*F.CrossContamin-ationEmployees7DaysPartialCooking+-2*F.BiologicalHazards165*GatherInformationNonTyphodialSalmonellaAssureSalmonellaTyphiHazardPoultryShigellaspp.First inFirstOutRestrictRunningWater@ 70*F.FalseFingernailsTimeTempAbuseE.ColiReputableSuppliers145*F.6InchesContaminantsDeliberateContaminationBacteriaPotentiallyHazardousfoodBiologicalToxinsHigh RiskPopulationsWheezingorShortnessof BreathMost likelyto causefoodallergiesPoorCleaningandSanitizingFATTOMPooledEggsFungiSanitize2HoursScratchingthe ScalpTCSFoodPoorPersonalHygieneReports70*-125*ThreatExcludeCost of afoodborneillness4HoursBimetallicStemmedThermometerPhysicalHazard10-15SecondsVomitingCookingChemicalHazard155*Ice-WaterBathImpermeableThickestPart ofFoodSurfaceProbesFDAWash,Rinse,SanitizeColorCodedUtensilsViruses45*F.orLowerHostPeanutsHandlingSoiledItems6HoursPathogenfoodborneillnessReadyto EatFoodDo NotUse DoNotDiscardCrossContactLookUSDADirtyPackagingCleanClothingSingleUseGlovesNorovirus41*-135*AirProbes135*F.CrossContamin-ationEmployees7DaysPartialCooking+-2*F.BiologicalHazards165*GatherInformationNonTyphodialSalmonellaAssureSalmonellaTyphiHazardPoultryShigellaspp.First inFirstOutRestrict

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