Fungi Ready to Eat Food Peanuts TCS Food Handling Soiled Items Look Viruses Poultry Exclude 70*-125* Poor Cleaning and Sanitizing Cross Contact Thickest Part of Food Contaminants Hazard Deliberate Contamination 45*F. or Lower Single Use Gloves food borne illness Gather Information Vomiting Employees Most likely to cause food allergies Potentially Hazardous food Reputable Suppliers Partial Cooking Assure Ice- Water Bath Chemical Hazard Wash, Rinse, Sanitize Reports Dirty Packaging Sanitize Scratching the Scalp Bimetallic Stemmed Thermometer Impermeable Color Coded Utensils Cooking Physical Hazard Clean Clothing 155* Time Temp Abuse Do Not Use Do Not Discard 10-15 Seconds First in First Out High Risk Populations Running Water @ 70*F. Pathogen Host Wheezing or Shortness of Breath 165* 4 Hours Cost of a foodborne illness Biological Hazards 2 Hours Threat 7 Days FDA Shigella spp. +- 2*F. Non Typhodial Salmonella False Fingernails Air Probes Cross Contamin- ation FATTOM 6 Inches 6 Hours 145* F. USDA Bacteria E.Coli 135* F. Poor Personal Hygiene Pooled Eggs Biological Toxins Salmonella Typhi Restrict Surface Probes 41*-135* Norovirus Fungi Ready to Eat Food Peanuts TCS Food Handling Soiled Items Look Viruses Poultry Exclude 70*-125* Poor Cleaning and Sanitizing Cross Contact Thickest Part of Food Contaminants Hazard Deliberate Contamination 45*F. or Lower Single Use Gloves food borne illness Gather Information Vomiting Employees Most likely to cause food allergies Potentially Hazardous food Reputable Suppliers Partial Cooking Assure Ice- Water Bath Chemical Hazard Wash, Rinse, Sanitize Reports Dirty Packaging Sanitize Scratching the Scalp Bimetallic Stemmed Thermometer Impermeable Color Coded Utensils Cooking Physical Hazard Clean Clothing 155* Time Temp Abuse Do Not Use Do Not Discard 10-15 Seconds First in First Out High Risk Populations Running Water @ 70*F. Pathogen Host Wheezing or Shortness of Breath 165* 4 Hours Cost of a foodborne illness Biological Hazards 2 Hours Threat 7 Days FDA Shigella spp. +- 2*F. Non Typhodial Salmonella False Fingernails Air Probes Cross Contamin- ation FATTOM 6 Inches 6 Hours 145* F. USDA Bacteria E.Coli 135* F. Poor Personal Hygiene Pooled Eggs Biological Toxins Salmonella Typhi Restrict Surface Probes 41*-135* Norovirus
(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.
B-Fungi
B-Ready to Eat Food
O-Peanuts
N-TCS Food
G-Handling Soiled Items
O-Look
O-Viruses
N-Poultry
N-Exclude
B-70*-125*
O-Poor Cleaning and Sanitizing
B-Cross
Contact
B-Thickest Part of Food
I-Contaminants
N-Hazard
N-Deliberate Contamination
N-45*F. or Lower
G-Single Use Gloves
G-food borne illness
G-Gather Information
B-Vomiting
B-Employees
G-Most likely to cause food allergies
I-Potentially Hazardous
food
B-Reputable Suppliers
I-Partial Cooking
G-Assure
B-Ice-Water Bath
G-Chemical Hazard
G-Wash, Rinse, Sanitize
I-Reports
G-Dirty Packaging
B-Sanitize
I-Scratching the Scalp
G-Bimetallic Stemmed Thermometer
B-Impermeable
O-Color Coded Utensils
N-Cooking
I-Physical Hazard
I-Clean Clothing
O-155*
I-Time Temp Abuse
I-Do Not Use Do Not Discard
N-10-15 Seconds
O-First in First Out
I-High Risk Populations
I-Running Water @ 70*F.
B-Pathogen
O-Host
B-Wheezing or Shortness of Breath
O-165*
G-4 Hours
B-Cost of a foodborne illness
O-Biological Hazards
N-2 Hours
N-Threat
N-7 Days
G-FDA
G-Shigella spp.
O-+- 2*F.
O-Non Typhodial Salmonella
O-False Fingernails
N-Air Probes
N-Cross Contamin-ation
I-FATTOM
B-6 Inches
O-6 Hours
O-145* F.
O-USDA
B-Bacteria
B-E.Coli
G-135* F.
G-Poor Personal Hygiene
N-Pooled Eggs
I-Biological Toxins
I-Salmonella Typhi
I-Restrict
I-Surface Probes
G-41*-135*
N-Norovirus