PoultryHomegirlCookingLabLabContractE.ColiSeafoodFruitsWash,Rinse,SanitizeFallsapronOxygenContaminantsFoodCrossContact3-4DaysTopScratchingthe ScalpFalseFingernailsKeep HotFood HotHandlingSoiledItemsRestroomHigh RiskPopulationsClassworkGradeSlipsVideosSalmonellaTyphiStaphylococcusC205DirtyClothes10-15SecondsSharpKnivesBiologicalToxinsfood-borneIllnessLaundryBasketTemperatureDangerZoneHotWaterFranceSpecialtyEquipmentVomitingTCSFoodCleanStovesElectrocutionBotulismChickenRestrainYourHairGreaseFiresPeanutsFATTOMStudentsReportsLabReportsTouchLight20secondscrub41*-135*Cost of afoodborneillnessCuttingBoardsPASSStayHomeMicroorganismVegetablesPoorPersonalHygieneKeepCold FoodColdGatherInformationPoorCleaningandSanitizingBand-aidDon'tCall myname165*NotfeelingwellBacteriaHomeboyCookingLabCleanClothingCleanMicrowavesReadyto EatFoodCrossContaminationColorCodedCuttingBoardsKevin'sLawMoistureAssessmentGradeSicknessDo NotUse DoNotDiscardRefrigerateFoodBeefSeafoodReputableSuppliersDullKnivesThickestPart ofFoodPoultryHomegirlCookingLabLabContractE.ColiSeafoodFruitsWash,Rinse,SanitizeFallsapronOxygenContaminantsFoodCrossContact3-4DaysTopScratchingthe ScalpFalseFingernailsKeep HotFood HotHandlingSoiledItemsRestroomHigh RiskPopulationsClassworkGradeSlipsVideosSalmonellaTyphiStaphylococcusC205DirtyClothes10-15SecondsSharpKnivesBiologicalToxinsfood-borneIllnessLaundryBasketTemperatureDangerZoneHotWaterFranceSpecialtyEquipmentVomitingTCSFoodCleanStovesElectrocutionBotulismChickenRestrainYourHairGreaseFiresPeanutsFATTOMStudentsReportsLabReportsTouchLight20secondscrub41*-135*Cost of afoodborneillnessCuttingBoardsPASSStayHomeMicroorganismVegetablesPoorPersonalHygieneKeepCold FoodColdGatherInformationPoorCleaningandSanitizingBand-aidDon'tCall myname165*NotfeelingwellBacteriaHomeboyCookingLabCleanClothingCleanMicrowavesReadyto EatFoodCrossContaminationColorCodedCuttingBoardsKevin'sLawMoistureAssessmentGradeSicknessDo NotUse DoNotDiscardRefrigerateFoodBeefSeafoodReputableSuppliersDullKnivesThickestPart ofFood

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