TemperatureDangerZoneElectrocutionVideosSeafoodWash,Rinse,SanitizeC205PASS10-15Secondsfood-borneIllnessHigh RiskPopulationsKevin'sLawScratchingthe ScalpBotulismFoodContaminantsPoultryNotfeelingwellThickestPart ofFoodSeafoodVegetablesClassworkGradeStudentsReadyto EatFoodFallsGatherInformationBiologicalToxinsReputableSuppliersHotWaterMicroorganismReportsRefrigerateFoodMoisturePoorPersonalHygieneCleanMicrowavesFranceDo NotUse DoNotDiscardHomeboyCookingLabLaundryBasketKeep HotFood HotStaphylococcusCrossContactSicknessFruitsPoorCleaningandSanitizingTouchLightColorCodedCuttingBoardsBand-aidFATTOMGreaseFiresLabContractBacteriaSharpKnivesDirtyClothesSpecialtyEquipment41*-135*CuttingBoardsSalmonellaTyphi165*apronRestroomSlipsE.ColiOxygenHomegirlCookingLabHandlingSoiledItemsTCSFoodFalseFingernailsDullKnivesCrossContaminationVomitingLabReportsRestrainYourHairStayHomeBeefCleanClothingPeanuts20secondscrubCleanStovesCost of afoodborneillnessDon'tCall mynameChickenKeepCold FoodColdAssessmentGrade3-4DaysTopTemperatureDangerZoneElectrocutionVideosSeafoodWash,Rinse,SanitizeC205PASS10-15Secondsfood-borneIllnessHigh RiskPopulationsKevin'sLawScratchingthe ScalpBotulismFoodContaminantsPoultryNotfeelingwellThickestPart ofFoodSeafoodVegetablesClassworkGradeStudentsReadyto EatFoodFallsGatherInformationBiologicalToxinsReputableSuppliersHotWaterMicroorganismReportsRefrigerateFoodMoisturePoorPersonalHygieneCleanMicrowavesFranceDo NotUse DoNotDiscardHomeboyCookingLabLaundryBasketKeep HotFood HotStaphylococcusCrossContactSicknessFruitsPoorCleaningandSanitizingTouchLightColorCodedCuttingBoardsBand-aidFATTOMGreaseFiresLabContractBacteriaSharpKnivesDirtyClothesSpecialtyEquipment41*-135*CuttingBoardsSalmonellaTyphi165*apronRestroomSlipsE.ColiOxygenHomegirlCookingLabHandlingSoiledItemsTCSFoodFalseFingernailsDullKnivesCrossContaminationVomitingLabReportsRestrainYourHairStayHomeBeefCleanClothingPeanuts20secondscrubCleanStovesCost of afoodborneillnessDon'tCall mynameChickenKeepCold FoodColdAssessmentGrade3-4DaysTop

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