GreaseFiresHomeboyCookingLabVegetablesClassworkGradeReportsDon'tCall mynameBotulismSalmonellaTyphiStayHomeTouchLightC205ReputableSuppliersLaundryBasketThickestPart ofFoodRestroomRefrigerateFoodCrossContaminationLabReportsCuttingBoards41*-135*Scratchingthe ScalpSeafoodDullKnivesStudentsLabContractFATTOMFallsapronPeanutsKeepCold FoodColdMicroorganismRestrainYourHairSeafoodKeep HotFood HotCost of afoodborneillnessFalseFingernailsfood-borneIllnessSpecialtyEquipmentGatherInformationSicknessDirtyClothesBiologicalToxinsReadyto EatFoodSlipsCleanClothingFoodPoorCleaningandSanitizingPASSOxygenMoistureAssessmentGradeHandlingSoiledItemsVomitingNotfeelingwellBacteriaCrossContactE.ColiHomegirlCookingLabCleanStovesStaphylococcusVideos3-4DaysTopFranceWash,Rinse,SanitizeDo NotUse DoNotDiscardTemperatureDangerZoneSharpKnivesBeefCleanMicrowavesContaminantsHigh RiskPopulationsBand-aidChicken10-15SecondsElectrocutionPoultryKevin'sLaw165*HotWaterTCSFoodFruitsColorCodedCuttingBoards20secondscrubPoorPersonalHygieneGreaseFiresHomeboyCookingLabVegetablesClassworkGradeReportsDon'tCall mynameBotulismSalmonellaTyphiStayHomeTouchLightC205ReputableSuppliersLaundryBasketThickestPart ofFoodRestroomRefrigerateFoodCrossContaminationLabReportsCuttingBoards41*-135*Scratchingthe ScalpSeafoodDullKnivesStudentsLabContractFATTOMFallsapronPeanutsKeepCold FoodColdMicroorganismRestrainYourHairSeafoodKeep HotFood HotCost of afoodborneillnessFalseFingernailsfood-borneIllnessSpecialtyEquipmentGatherInformationSicknessDirtyClothesBiologicalToxinsReadyto EatFoodSlipsCleanClothingFoodPoorCleaningandSanitizingPASSOxygenMoistureAssessmentGradeHandlingSoiledItemsVomitingNotfeelingwellBacteriaCrossContactE.ColiHomegirlCookingLabCleanStovesStaphylococcusVideos3-4DaysTopFranceWash,Rinse,SanitizeDo NotUse DoNotDiscardTemperatureDangerZoneSharpKnivesBeefCleanMicrowavesContaminantsHigh RiskPopulationsBand-aidChicken10-15SecondsElectrocutionPoultryKevin'sLaw165*HotWaterTCSFoodFruitsColorCodedCuttingBoards20secondscrubPoorPersonalHygiene

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