1. Food Safety Password Instructor Notes
Tell the class you are going to play a game that will help break the ice. The Food Safety Password game is an icebreaker that can be used to introduce important food safety terms to learners in a fun way. It is played using PowerPoint. An LCD projector is also required.
Setting up the Game:
Step 1: Divide players into four to six teams. The number of players on each team will vary depending on the size of the class.  
Step 2: Set up a chair for each player in the front of the room. All but one of the chairs should face the projection screen. The remaining chair should face the other chairs. The player sitting in this chair will have their back to the projection screen.
Step 3: Flip a coin to decide which team will go first, and ask the winners to come up to the front of the room.
Step 4: Ask a volunteer from the team to be the guesser. Tell the guesser to sit in the chair with their back to the projection screen. The remaining players will be clue givers. Ask them to take a seat in front of the guesser.

2. Team 1 Instructor Notes Playing the Game:
Tell the clue givers that when you say, “GO!” you will flash a food safety-related word on the projection screen and they must yell out clues about the word, while the guesser tries to identify it. When the guesser correctly identifies a word, you will shout out “THAT’S CORRECT”, award a point, and move on to the next word.
Tell the clue givers that they cannot include any form of the actual word in their clues. If they do, they must skip that word and no points are awarded.
Explain that if the guesser is having difficulty identifying a word, they can skip it, but they cannot come back to it.
Tell the team that they have two minutes to guess all of their words, but they will also be timed. The team that guesses all of their words in the shortest amount of time will be the winner.  
When the first team has finished or time has run out, ask the next team to come to the front of the room and repeat the process. 2

3. Backflow 3

4. 165ºF 4

5. Chlorine 5

6. Hand
Antiseptic 6

7. Temperature Danger Zone7

8. Flow Of
Food 8

9. Cross-Contamination 9

10. Ice-Water
Bath 10

11. Diarrhea 11

12. Salmonella
Typhi 12

13. High-Risk
Population 13

14. Foodborne
Illness 14

15. Team 2 15

16. 155ºF 16

17. Personal
Hygiene 17

18. Pathogens 18

19. Virus 19

20. Parasite 20

21. Fungi 21

22. FAT TOM 22

23. Bacteria 23

24. Physical
Contaminant 24

25. Food
Defense 25

26. TCS Food 26

27. Food
Allergen 27

28. Team 3 28

29. Finger
Cot 29

30. Hair
Restraint 30

31. Jaundice 31

32. Single-Use Gloves 32

33. Handwashing 33

34. Fingernail
Polish 34

35. Pest Control
Operator 35

36. Calibration 36

37. Thermometer 37

38. Shellstock
Tag 38

39. Ready-To-Eat 39

40. FIFO 40

41. Team 4 41

42. Pooled
Eggs 42

43. Minimum Internal Temperature43

44. Hot-Holding 44

45. Sneeze
Guard 45

46. Bare-Hand
Contact 46

47. HACCP 47

48. Critical Control Point48

49. Air
Gap 49

50. Vacuum
Breaker 50

51. Sanitizer 51

52. MSDS 52

53. Time-Temperature Abuse53

54. Team 5 54

55. pH 55

56. Norovirus 56

57. 145ºF 57

58. 135ºF 58

59. Time- Temperature Indicator59

60. Thermocouple 60

61. Corrective
Action 61

62. Active Managerial Control62

63. Critical
Limit 63

64. Partial
Cooking 64

65. Infrared
Thermometer 65

66. Exclusion 66