45*F.orLower6HoursReadyto EatFood+-2*F.Restrict4HoursNonTyphodialSalmonellaWash,Rinse,SanitizeRunningWater@ 70*F.CleanClothingPotentiallyHazardousfoodVomitingBiologicalHazardsUSDADeliberateContaminationFalseFingernailsSingleUseGloves145*F.NorovirusPathogenContaminantsAirProbesFungiLookHazardPeanutsThickestPart ofFoodPooledEggsCrossContamin-ationReportsAssureGatherInformationTCSFoodCost of afoodborneillnessHost165*First inFirstOutHigh RiskPopulations7DaysfoodborneillnessPoultryFDAMost likelyto causefoodallergiesScratchingthe Scalp10-15SecondsIce-WaterBath70*-125*VirusesPartialCookingColorCodedUtensilsPoorPersonalHygieneDirtyPackagingHandlingSoiledItemsExclude41*-135*FATTOMThreat155*SalmonellaTyphiBiologicalToxinsPhysicalHazardCookingTimeTempAbuseWheezingorShortnessof BreathDo NotUse DoNotDiscardBimetallicStemmedThermometerEmployees135*F.SanitizeShigellaspp.PoorCleaningandSanitizing2HoursCrossContactBacteriaImpermeableE.ColiChemicalHazardReputableSuppliers6InchesSurfaceProbes45*F.orLower6HoursReadyto EatFood+-2*F.Restrict4HoursNonTyphodialSalmonellaWash,Rinse,SanitizeRunningWater@ 70*F.CleanClothingPotentiallyHazardousfoodVomitingBiologicalHazardsUSDADeliberateContaminationFalseFingernailsSingleUseGloves145*F.NorovirusPathogenContaminantsAirProbesFungiLookHazardPeanutsThickestPart ofFoodPooledEggsCrossContamin-ationReportsAssureGatherInformationTCSFoodCost of afoodborneillnessHost165*First inFirstOutHigh RiskPopulations7DaysfoodborneillnessPoultryFDAMost likelyto causefoodallergiesScratchingthe Scalp10-15SecondsIce-WaterBath70*-125*VirusesPartialCookingColorCodedUtensilsPoorPersonalHygieneDirtyPackagingHandlingSoiledItemsExclude41*-135*FATTOMThreat155*SalmonellaTyphiBiologicalToxinsPhysicalHazardCookingTimeTempAbuseWheezingorShortnessof BreathDo NotUse DoNotDiscardBimetallicStemmedThermometerEmployees135*F.SanitizeShigellaspp.PoorCleaningandSanitizing2HoursCrossContactBacteriaImpermeableE.ColiChemicalHazardReputableSuppliers6InchesSurfaceProbes

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