ContaminantsColorCodedCuttingBoardsDullKnivesStayHomeGatherInformationCost of afoodborneillnessTCSFoodNotfeelingwellRestrainYourHairPASS165*HomegirlCookingLabElectrocutionKeep HotFood Hotfood-borneIllnessSalmonellaTyphiMoistureapronBacteria20secondscrubFATTOMLaundryBasketBeefVegetablesSlipsSharpKnivesSpecialtyEquipmentPoorCleaningandSanitizingSeafoodDon'tCall mynameHotWaterWash,Rinse,SanitizeFruitsCleanStovesMicroorganism41*-135*RestroomLabReportsFranceScratchingthe ScalpCleanClothingVideosPoorPersonalHygieneDo NotUse DoNotDiscardSeafoodCleanMicrowavesRefrigerateFoodAssessmentGradeOxygenFallsReadyto EatFoodStaphylococcusVomitingStudentsKevin'sLawPeanutsCrossContactBand-aidPoultrySicknessDirtyClothesBiologicalToxinsClassworkGradeTemperatureDangerZoneReputableSuppliers10-15SecondsBotulismLabContractFoodGreaseFires3-4DaysTopKeepCold FoodColdE.ColiHandlingSoiledItemsChickenCrossContaminationFalseFingernailsHigh RiskPopulationsTouchLightHomeboyCookingLabThickestPart ofFoodCuttingBoardsReportsC205ContaminantsColorCodedCuttingBoardsDullKnivesStayHomeGatherInformationCost of afoodborneillnessTCSFoodNotfeelingwellRestrainYourHairPASS165*HomegirlCookingLabElectrocutionKeep HotFood Hotfood-borneIllnessSalmonellaTyphiMoistureapronBacteria20secondscrubFATTOMLaundryBasketBeefVegetablesSlipsSharpKnivesSpecialtyEquipmentPoorCleaningandSanitizingSeafoodDon'tCall mynameHotWaterWash,Rinse,SanitizeFruitsCleanStovesMicroorganism41*-135*RestroomLabReportsFranceScratchingthe ScalpCleanClothingVideosPoorPersonalHygieneDo NotUse DoNotDiscardSeafoodCleanMicrowavesRefrigerateFoodAssessmentGradeOxygenFallsReadyto EatFoodStaphylococcusVomitingStudentsKevin'sLawPeanutsCrossContactBand-aidPoultrySicknessDirtyClothesBiologicalToxinsClassworkGradeTemperatureDangerZoneReputableSuppliers10-15SecondsBotulismLabContractFoodGreaseFires3-4DaysTopKeepCold FoodColdE.ColiHandlingSoiledItemsChickenCrossContaminationFalseFingernailsHigh RiskPopulationsTouchLightHomeboyCookingLabThickestPart ofFoodCuttingBoardsReportsC205

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