LabContractTCSFoodBacteriaFATTOMReputableSuppliersDirtyClothesChickenNotfeelingwellPASSRestroomGatherInformationHotWaterBand-aidStudentsKeep HotFood HotapronThickestPart ofFoodFoodPeanutsLaundryBasketCleanClothing41*-135*GreaseFiresMoistureReadyto EatFoodOxygenCuttingBoardsStayHomeVegetablesKevin'sLaw20secondscrubFalseFingernailsBotulismReportsCrossContactHandlingSoiledItemsSalmonellaTyphiSeafoodFruitsColorCodedCuttingBoardsHigh RiskPopulationsWash,Rinse,SanitizePoorCleaningandSanitizingDo NotUse DoNotDiscardSlipsFrancefood-borneIllnessCrossContaminationDullKnivesC205AssessmentGradeTouchLight3-4DaysTopTemperatureDangerZoneFallsKeepCold FoodColdHomegirlCookingLabPoorPersonalHygieneElectrocutionRefrigerateFoodE.ColiCleanStovesPoultryVideosLabReportsContaminantsVomitingStaphylococcusScratchingthe ScalpDon'tCall mynameBiologicalToxinsHomeboyCookingLabMicroorganismSharpKnives165*Cost of afoodborneillnessSicknessRestrainYourHairSpecialtyEquipment10-15SecondsCleanMicrowavesBeefClassworkGradeSeafoodLabContractTCSFoodBacteriaFATTOMReputableSuppliersDirtyClothesChickenNotfeelingwellPASSRestroomGatherInformationHotWaterBand-aidStudentsKeep HotFood HotapronThickestPart ofFoodFoodPeanutsLaundryBasketCleanClothing41*-135*GreaseFiresMoistureReadyto EatFoodOxygenCuttingBoardsStayHomeVegetablesKevin'sLaw20secondscrubFalseFingernailsBotulismReportsCrossContactHandlingSoiledItemsSalmonellaTyphiSeafoodFruitsColorCodedCuttingBoardsHigh RiskPopulationsWash,Rinse,SanitizePoorCleaningandSanitizingDo NotUse DoNotDiscardSlipsFrancefood-borneIllnessCrossContaminationDullKnivesC205AssessmentGradeTouchLight3-4DaysTopTemperatureDangerZoneFallsKeepCold FoodColdHomegirlCookingLabPoorPersonalHygieneElectrocutionRefrigerateFoodE.ColiCleanStovesPoultryVideosLabReportsContaminantsVomitingStaphylococcusScratchingthe ScalpDon'tCall mynameBiologicalToxinsHomeboyCookingLabMicroorganismSharpKnives165*Cost of afoodborneillnessSicknessRestrainYourHairSpecialtyEquipment10-15SecondsCleanMicrowavesBeefClassworkGradeSeafood

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