(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.
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B-Where do we store RTE foods in Cooler ?
N-what Temperature should items be before placing on the sales floor ?
I-What should be available at all hand washing sinks ?
N-Where do we store chemicals?
B-Name
6 Food-bourne Illnesses?
B-What is the proper PPM when checking Sanitizer?
O-What are the 5 steps of proper hand washing ?
I-what is a common FBI that grown on dairy,poultry,and eggs?
O-proper hand washing
I-20
B-What is FIFO ?
N-What item should we use when cutting a knife ?
I-
what is the minimum time we wash our hands?
G-Name 4 of the reasons when we should wash our hands when handling food
G-
How often must in-use utensils/tools be washed, rinsed, sanitized ?
O-Final Cook Temperature for Ground meat,Fish and eggs?
B-what is the 1st and most crucial step to cooling process?
G-Time-temperature abuse FIFO
G-What are worms that live in fish and Meat ?
O-What does TCS stand for ?
O-What is the temperature that most food should reach when reheated ?
O-What are the 4 steps of proper cleaning ?
I-What is the final cook temp poultry and all stuffed items?
N-What is the number one cause of food-bourne Illness?
N-TCS
G-How far should we stand when talking to other TMs during these times?