10-15SecondsCost of afoodborneillnessReputableSuppliers155*BiologicalHazardsCrossContamin-ationReadyto EatFoodNorovirus7DaysPoorPersonalHygieneCrossContactPathogenEmployees165*VirusesTimeTempAbuseWash,Rinse,SanitizePeanuts135*F.ReportsFATTOMfoodborneillnessThickestPart ofFoodBiologicalToxinsShigellaspp.Scratchingthe Scalp+-2*F.RunningWater@ 70*F.41*-135*DeliberateContamination70*-125*45*F.orLower4HoursVomitingExclude6InchesPoultryPhysicalHazardAirProbesThreatCleanClothingBimetallicStemmedThermometerHazardColorCodedUtensils2HoursFalseFingernailsNonTyphodialSalmonellaSingleUseGlovesHandlingSoiledItemsHostAssureMost likelyto causefoodallergiesFungiDirtyPackagingUSDACookingSalmonellaTyphiE.ColiHigh RiskPopulationsFDABacteriaImpermeableTCSFoodGatherInformationIce-WaterBathChemicalHazardPooledEggsDo NotUse DoNotDiscardLookFirst inFirstOut6HoursPotentiallyHazardousfood145*F.PoorCleaningandSanitizingWheezingorShortnessof BreathSanitizeContaminantsRestrictPartialCookingSurfaceProbes10-15SecondsCost of afoodborneillnessReputableSuppliers155*BiologicalHazardsCrossContamin-ationReadyto EatFoodNorovirus7DaysPoorPersonalHygieneCrossContactPathogenEmployees165*VirusesTimeTempAbuseWash,Rinse,SanitizePeanuts135*F.ReportsFATTOMfoodborneillnessThickestPart ofFoodBiologicalToxinsShigellaspp.Scratchingthe Scalp+-2*F.RunningWater@ 70*F.41*-135*DeliberateContamination70*-125*45*F.orLower4HoursVomitingExclude6InchesPoultryPhysicalHazardAirProbesThreatCleanClothingBimetallicStemmedThermometerHazardColorCodedUtensils2HoursFalseFingernailsNonTyphodialSalmonellaSingleUseGlovesHandlingSoiledItemsHostAssureMost likelyto causefoodallergiesFungiDirtyPackagingUSDACookingSalmonellaTyphiE.ColiHigh RiskPopulationsFDABacteriaImpermeableTCSFoodGatherInformationIce-WaterBathChemicalHazardPooledEggsDo NotUse DoNotDiscardLookFirst inFirstOut6HoursPotentiallyHazardousfood145*F.PoorCleaningandSanitizingWheezingorShortnessof BreathSanitizeContaminantsRestrictPartialCookingSurfaceProbes

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