Kitchen and Food Safety - 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. N-Hand Sanitizer is a good substitute for washing hands
   N-False
2. O-You can wear open toed shoes in the kitchen
   O-False
3. B-Hair should be worn...
   B-Up
4. G-When raw meats touch ready to eat food
   G-Cross Contamination
5. N-Crosscontamination can occur by touching
   N-Hands Knives Towels
6. G-How long should you wash your hands for?
   G-20 seconds
7. O-wash your hands before cooking
   O-Always
8. O-You should never put out a pot fire with
   O-Water
9. I-You should walk with a knife...
   I-Down
10. G-Food allergens can cause harm due to
    G-Cross Contamination
11. N-How long it can take for food borne illness to develop
    N-24 to 48 hours
12. G-thaw foods on the counter
    G-Never
13. I-The most effective way to prevent FBI is
    I-Washing your hands
14. B-This is the most effective way to prevent FBI
    B-Wash your hands
15. N-This food should be store above raw meat
    N-Fresh Fruits and Vegetables
16. I-Your refrigerator should be at least
    I-40 degrees Fahrenheit
17. B-The Danger Zone Temperature range is...
    B-40-140 degrees Fahrenheit
18. B-You can thaw frozen food under cool running water
    B-True
19. O-The first step to cleaning a mixer is to do what?
    O-Unplug
20. I-The Water should be cold while washing your hands
    I-False
21. G-You should put out a pot fire with a
    G-Lid
22. O-This is a well known pathogen
    O-salmonella
23. I-This food should be stored below fruits and vegetables
    I-Raw Meat
24. B-After washing your hands, you should
    B-Disposable paper towel