Contaminants Color Coded Cutting Boards Dull Knives Stay Home Gather Information Cost of a foodborne illness TCS Food Not feeling well Restrain Your Hair PASS 165* Homegirl Cooking Lab Electrocution Keep Hot Food Hot food- borne Illness Salmonella Typhi Moisture apron Bacteria 20 second scrub FATTOM Laundry Basket Beef Vegetables Slips Sharp Knives Specialty Equipment Poor Cleaning and Sanitizing Seafood Don't Call my name Hot Water Wash, Rinse, Sanitize Fruits Clean Stoves Microorganism 41*-135* Restroom Lab Reports France Scratching the Scalp Clean Clothing Videos Poor Personal Hygiene Do Not Use Do Not Discard Seafood Clean Microwaves Refrigerate Food Assessment Grade Oxygen Falls Ready to Eat Food Staphylococcus Vomiting Students Kevin's Law Peanuts Cross Contact Band- aid Poultry Sickness Dirty Clothes Biological Toxins Classwork Grade Temperature Danger Zone Reputable Suppliers 10-15 Seconds Botulism Lab Contract Food Grease Fires 3-4 Days Top Keep Cold Food Cold E.Coli Handling Soiled Items Chicken Cross Contamination False Fingernails High Risk Populations Touch Light Homeboy Cooking Lab Thickest Part of Food Cutting Boards Reports C205 Contaminants Color Coded Cutting Boards Dull Knives Stay Home Gather Information Cost of a foodborne illness TCS Food Not feeling well Restrain Your Hair PASS 165* Homegirl Cooking Lab Electrocution Keep Hot Food Hot food- borne Illness Salmonella Typhi Moisture apron Bacteria 20 second scrub FATTOM Laundry Basket Beef Vegetables Slips Sharp Knives Specialty Equipment Poor Cleaning and Sanitizing Seafood Don't Call my name Hot Water Wash, Rinse, Sanitize Fruits Clean Stoves Microorganism 41*-135* Restroom Lab Reports France Scratching the Scalp Clean Clothing Videos Poor Personal Hygiene Do Not Use Do Not Discard Seafood Clean Microwaves Refrigerate Food Assessment Grade Oxygen Falls Ready to Eat Food Staphylococcus Vomiting Students Kevin's Law Peanuts Cross Contact Band- aid Poultry Sickness Dirty Clothes Biological Toxins Classwork Grade Temperature Danger Zone Reputable Suppliers 10-15 Seconds Botulism Lab Contract Food Grease Fires 3-4 Days Top Keep Cold Food Cold E.Coli Handling Soiled Items Chicken Cross Contamination False Fingernails High Risk Populations Touch Light Homeboy Cooking Lab Thickest Part of Food Cutting Boards Reports C205
(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.
I-Contaminants
O-Color Coded Cutting Boards
N-Dull Knives
N-Stay Home
G-Gather Information
B-Cost of a foodborne illness
N-TCS Food
G-Not feeling well
B-Restrain Your Hair
B-PASS
O-165*
O-Homegirl
Cooking
Lab
O-Electrocution
G-Keep Hot Food Hot
G-food-borne Illness
I-Salmonella Typhi
G-Moisture
G-apron
B-Bacteria
G-20 second
scrub
I-FATTOM
G-Laundry Basket
O-Beef
I-Vegetables
N-Slips
N-Sharp Knives
G-Specialty Equipment
O-Poor Cleaning and Sanitizing
O-Seafood
N-Don't Call my name
I-Hot Water
G-Wash, Rinse, Sanitize
N-Fruits
I-Clean Stoves
B-Microorganism
G-41*-135*
N-Restroom
N-Lab Reports
N-France
I-Scratching the Scalp
I-Clean Clothing
O-Videos
G-Poor Personal Hygiene
I-Do Not Use Do Not Discard
N-Seafood
B-Clean Microwaves
N-Refrigerate
Food
G-Assessment
Grade
N-Oxygen
O-Falls
B-Ready to Eat Food
B-Staphylococcus
B-Vomiting
B-Students
O-Kevin's Law
O-Peanuts
B-Cross
Contact
O-Band-aid
N-Poultry
B-Sickness
G-Dirty Clothes
I-Biological Toxins
O-Classwork
Grade
I-Temperature
Danger
Zone
B-Reputable Suppliers
N-10-15 Seconds
B-Botulism
B-Lab Contract
I-Food
I-Grease Fires
B-3-4 Days Top
O-Keep Cold Food Cold
O-E.Coli
G-Handling Soiled Items
G-Chicken
N-Cross Contamination
O-False Fingernails
I-High Risk Populations
O-Touch Light
G-Homeboy
Cooking
Lab
B-Thickest Part of Food
I-Cutting Boards
I-Reports
I-C205