every 4hourswhenmust youchangeglovestherefrigeratorwhere doyou notput hotfoodshairnetswhat doyou wearin akitchenclean andhave theperfecttemperaturehowshouldpackagedfood bechemicalswhat doyou notuse nearfoodcrosscontaminationwhat mustyou avoidin thekitchendisheswhat doyou notwash nearfoodfood-poisoningwhat doesfood-borneillnessmeanmoisturewhatgrowsbacteriafastersickyoudon'tcook ifthemiddle ofthe foodwhere doyou insertthethermometerreadyto eatfoodswhatfoods doyou usegloves onscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsjewelrywhat do youremovewhencooking.by roomtemperaturehow doyou notthaw fooddiarrhea,vomiting,feverthreefood-bornesymptomseveryusewhen do youwashthermometersapprovedsourceswhere doyoupurchasefood frominspectcloselywhat do youdo beforeservingfoodgloveswhat do youwear on yourhands in thekitchenawayfromfoodwhereshouldyou storechemicalstime andcontrolfor safetywhatdoes TCSmeanbiological,chemical,physicalhazard.threetypes ofhazardsdirectionswhat doyou dowhen usingchemicalsevery 4hourswhenmust youchangeglovestherefrigeratorwhere doyou notput hotfoodshairnetswhat doyou wearin akitchenclean andhave theperfecttemperaturehowshouldpackagedfood bechemicalswhat doyou notuse nearfoodcrosscontaminationwhat mustyou avoidin thekitchendisheswhat doyou notwash nearfoodfood-poisoningwhat doesfood-borneillnessmeanmoisturewhatgrowsbacteriafastersickyoudon'tcook ifthemiddle ofthe foodwhere doyou insertthethermometerreadyto eatfoodswhatfoods doyou usegloves onscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsjewelrywhat do youremovewhencooking.by roomtemperaturehow doyou notthaw fooddiarrhea,vomiting,feverthreefood-bornesymptomseveryusewhen do youwashthermometersapprovedsourceswhere doyoupurchasefood frominspectcloselywhat do youdo beforeservingfoodgloveswhat do youwear on yourhands in thekitchenawayfromfoodwhereshouldyou storechemicalstime andcontrolfor safetywhatdoes TCSmeanbiological,chemical,physicalhazard.threetypes ofhazardsdirectionswhat doyou dowhen usingchemicals

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