ElectrocutionVomitingKeepCold FoodCold165*HandlingSoiledItemsCost of afoodborneillnessPeanutsStayHomePoorPersonalHygieneOxygenDullKnivesColorCodedCuttingBoardsHotWaterFruitsPASSDirtyClothesTouchLightMoistureContaminantsCrossContaminationTCSFoodCrossContactBotulismWash,Rinse,SanitizePoultry20secondscrubCleanMicrowavesScratchingthe ScalpPoorCleaningandSanitizingDo NotUse DoNotDiscardNotfeelingwellBiologicalToxinsC205GatherInformationRestrainYourHairLabReportsSalmonellaTyphiBacteriaClassworkGrade41*-135*ThickestPart ofFoodHomegirlCookingLabSicknessStaphylococcusLaundryBasketSeafoodFATTOMVegetablesDon'tCall mynameSeafoodFoodfood-borneIllnessChickenReadyto EatFoodMicroorganismFalseFingernailsSpecialtyEquipmentReportsSlipsRestroomCuttingBoardsRefrigerateFoodHomeboyCookingLabReputableSuppliersapron10-15SecondsE.ColiHigh RiskPopulationsFranceTemperatureDangerZoneAssessmentGradeBand-aidGreaseFiresKeep HotFood Hot3-4DaysTopKevin'sLawSharpKnivesFallsStudentsBeefLabContractVideosCleanStovesCleanClothingElectrocutionVomitingKeepCold FoodCold165*HandlingSoiledItemsCost of afoodborneillnessPeanutsStayHomePoorPersonalHygieneOxygenDullKnivesColorCodedCuttingBoardsHotWaterFruitsPASSDirtyClothesTouchLightMoistureContaminantsCrossContaminationTCSFoodCrossContactBotulismWash,Rinse,SanitizePoultry20secondscrubCleanMicrowavesScratchingthe ScalpPoorCleaningandSanitizingDo NotUse DoNotDiscardNotfeelingwellBiologicalToxinsC205GatherInformationRestrainYourHairLabReportsSalmonellaTyphiBacteriaClassworkGrade41*-135*ThickestPart ofFoodHomegirlCookingLabSicknessStaphylococcusLaundryBasketSeafoodFATTOMVegetablesDon'tCall mynameSeafoodFoodfood-borneIllnessChickenReadyto EatFoodMicroorganismFalseFingernailsSpecialtyEquipmentReportsSlipsRestroomCuttingBoardsRefrigerateFoodHomeboyCookingLabReputableSuppliersapron10-15SecondsE.ColiHigh RiskPopulationsFranceTemperatureDangerZoneAssessmentGradeBand-aidGreaseFiresKeep HotFood Hot3-4DaysTopKevin'sLawSharpKnivesFallsStudentsBeefLabContractVideosCleanStovesCleanClothing

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
O
2
B
3
O
4
O
5
G
6
B
7
O
8
N
9
G
10
N
11
N
12
O
13
I
14
N
15
B
16
G
17
O
18
G
19
I
20
N
21
N
22
B
23
B
24
G
25
N
26
G
27
B
28
I
29
O
30
I
31
G
32
I
33
I
34
G
35
B
36
N
37
I
38
B
39
O
40
G
41
B
42
O
43
B
44
B
45
G
46
O
47
I
48
I
49
N
50
N
51
I
52
G
53
G
54
B
55
B
56
O
57
G
58
I
59
N
60
N
61
I
62
N
63
G
64
B
65
G
66
N
67
O
68
I
69
N
70
I
71
G
72
O
73
I
74
G
75
B
76
O
77
N
78
O
79
B
80
O
81
B
82
O
83
I
84
I
  1. O-Electrocution
  2. B-Vomiting
  3. O-Keep Cold Food Cold
  4. O-165*
  5. G-Handling Soiled Items
  6. B-Cost of a foodborne illness
  7. O-Peanuts
  8. N-Stay Home
  9. G-Poor Personal Hygiene
  10. N-Oxygen
  11. N-Dull Knives
  12. O-Color Coded Cutting Boards
  13. I-Hot Water
  14. N-Fruits
  15. B-PASS
  16. G-Dirty Clothes
  17. O-Touch Light
  18. G-Moisture
  19. I-Contaminants
  20. N-Cross Contamination
  21. N-TCS Food
  22. B-Cross Contact
  23. B-Botulism
  24. G-Wash, Rinse, Sanitize
  25. N-Poultry
  26. G-20 second scrub
  27. B-Clean Microwaves
  28. I-Scratching the Scalp
  29. O-Poor Cleaning and Sanitizing
  30. I-Do Not Use Do Not Discard
  31. G-Not feeling well
  32. I-Biological Toxins
  33. I-C205
  34. G-Gather Information
  35. B-Restrain Your Hair
  36. N-Lab Reports
  37. I-Salmonella Typhi
  38. B-Bacteria
  39. O-Classwork Grade
  40. G-41*-135*
  41. B-Thickest Part of Food
  42. O-Homegirl Cooking Lab
  43. B-Sickness
  44. B-Staphylococcus
  45. G-Laundry Basket
  46. O-Seafood
  47. I-FATTOM
  48. I-Vegetables
  49. N-Don't Call my name
  50. N-Seafood
  51. I-Food
  52. G-food-borne Illness
  53. G-Chicken
  54. B-Ready to Eat Food
  55. B-Microorganism
  56. O-False Fingernails
  57. G-Specialty Equipment
  58. I-Reports
  59. N-Slips
  60. N-Restroom
  61. I-Cutting Boards
  62. N-Refrigerate Food
  63. G-Homeboy Cooking Lab
  64. B-Reputable Suppliers
  65. G-apron
  66. N-10-15 Seconds
  67. O-E.Coli
  68. I-High Risk Populations
  69. N-France
  70. I-Temperature Danger Zone
  71. G-Assessment Grade
  72. O-Band-aid
  73. I-Grease Fires
  74. G-Keep Hot Food Hot
  75. B-3-4 Days Top
  76. O-Kevin's Law
  77. N-Sharp Knives
  78. O-Falls
  79. B-Students
  80. O-Beef
  81. B-Lab Contract
  82. O-Videos
  83. I-Clean Stoves
  84. I-Clean Clothing