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