themiddle ofthe foodwhere doyou insertthethermometermoisturewhatgrowsbacteriafasterfood-poisoningwhat doesfood-borneillnessmeanclean andhave theperfecttemperaturehowshouldpackagedfood bedirectionswhat doyou dowhen usingchemicalsapprovedsourceswhere doyoupurchasefood fromjewelrywhat do youremovewhencooking.scrape,wash, rinse,sanitize, airdrythe orderofwashinghandscrosscontaminationwhat mustyou avoidin thekitchenbiological,chemical,physicalhazard.threetypes ofhazardsdisheswhat doyou notwash nearfoodtime andcontrolfor safetywhatdoes TCSmeaneveryusewhen do youwashthermometersevery 4hourswhenmust youchangeglovesinspectcloselywhat do youdo beforeservingfoodsickyoudon'tcook ifdiarrhea,vomiting,feverthreefood-bornesymptomsawayfromfoodwhereshouldyou storechemicalschemicalswhat doyou notuse nearfoodby roomtemperaturehow doyou notthaw foodtherefrigeratorwhere doyou notput hotfoodsreadyto eatfoodswhatfoods doyou usegloves ongloveswhat do youwear on yourhands in thekitchenhairnetswhat doyou wearin akitchenthemiddle ofthe foodwhere doyou insertthethermometermoisturewhatgrowsbacteriafasterfood-poisoningwhat doesfood-borneillnessmeanclean andhave theperfecttemperaturehowshouldpackagedfood bedirectionswhat doyou dowhen usingchemicalsapprovedsourceswhere doyoupurchasefood fromjewelrywhat do youremovewhencooking.scrape,wash, rinse,sanitize, airdrythe orderofwashinghandscrosscontaminationwhat mustyou avoidin thekitchenbiological,chemical,physicalhazard.threetypes ofhazardsdisheswhat doyou notwash nearfoodtime andcontrolfor safetywhatdoes TCSmeaneveryusewhen do youwashthermometersevery 4hourswhenmust youchangeglovesinspectcloselywhat do youdo beforeservingfoodsickyoudon'tcook ifdiarrhea,vomiting,feverthreefood-bornesymptomsawayfromfoodwhereshouldyou storechemicalschemicalswhat doyou notuse nearfoodby roomtemperaturehow doyou notthaw foodtherefrigeratorwhere doyou notput hotfoodsreadyto eatfoodswhatfoods doyou usegloves ongloveswhat do youwear on yourhands in thekitchenhairnetswhat doyou wearin akitchen

kitchen 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
G G
2
B B
3
B B
4
N N
5
O O
6
B B
7
O O
8
G G
9
I I
10
I I
11
O O
12
I I
13
N N
14
I I
15
G G
16
B B
17
B B
18
O O
19
N N
20
N N
21
O O
22
I I
23
G G
24
G G
  1. G-where do you insert the thermometer
    G-the middle of the food
  2. B-what grows bacteria faster
    B-moisture
  3. B-what does food-borne illness mean
    B-food-poisoning
  4. N-how should packaged food be
    N-clean and have the perfect temperature
  5. O-what do you do when using chemicals
    O-directions
  6. B-where do you purchase food from
    B-approved sources
  7. O-what do you remove when cooking.
    O-jewelry
  8. G-the order of washing hands
    G-scrape, wash, rinse, sanitize, air dry
  9. I-what must you avoid in the kitchen
    I-cross contamination
  10. I-three types of hazards
    I-biological, chemical, physical hazard.
  11. O-what do you not wash near food
    O- dishes
  12. I-what does TCS mean
    I-time and control for safety
  13. N-when do you wash thermometers
    N-every use
  14. I-when must you change gloves
    I-every 4 hours
  15. G-what do you do before serving food
    G-inspect closely
  16. B-you don't cook if
    B-sick
  17. B-three food-borne symptoms
    B-diarrhea, vomiting, fever
  18. O-where should you store chemicals
    O-away from food
  19. N-what do you not use near food
    N-chemicals
  20. N-how do you not thaw food
    N-by room temperature
  21. O-where do you not put hot foods
    O-the refrigerator
  22. I-what foods do you use gloves on
    I-ready to eat foods
  23. G-what do you wear on your hands in the kitchen
    G-gloves
  24. G-what do you wear in a kitchen
    G-hair nets