readyto eatfoodswhatfoods doyou usegloves oneveryusewhen do youwashthermometerssickyoudon'tcook iftime andcontrolfor safetywhatdoes TCSmeanchemicalswhat doyou notuse nearfoodjewelrywhat do youremovewhencooking.diarrhea,vomiting,feverthreefood-bornesymptomsinspectcloselywhat do youdo beforeservingfoodawayfromfoodwhereshouldyou storechemicalsbiological,chemical,physicalhazard.threetypes ofhazardsapprovedsourceswhere doyoupurchasefood fromcrosscontaminationwhat mustyou avoidin thekitchengloveswhat do youwear on yourhands in thekitchendisheswhat doyou notwash nearfoodby roomtemperaturehow doyou notthaw foodmoisturewhatgrowsbacteriafasterthemiddle ofthe foodwhere doyou insertthethermometerclean andhave theperfecttemperaturehowshouldpackagedfood bedirectionswhat doyou dowhen usingchemicalshairnetswhat doyou wearin akitchenfood-poisoningwhat doesfood-borneillnessmeanevery 4hourswhenmust youchangeglovestherefrigeratorwhere doyou notput hotfoodsscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsreadyto eatfoodswhatfoods doyou usegloves oneveryusewhen do youwashthermometerssickyoudon'tcook iftime andcontrolfor safetywhatdoes TCSmeanchemicalswhat doyou notuse nearfoodjewelrywhat do youremovewhencooking.diarrhea,vomiting,feverthreefood-bornesymptomsinspectcloselywhat do youdo beforeservingfoodawayfromfoodwhereshouldyou storechemicalsbiological,chemical,physicalhazard.threetypes ofhazardsapprovedsourceswhere doyoupurchasefood fromcrosscontaminationwhat mustyou avoidin thekitchengloveswhat do youwear on yourhands in thekitchendisheswhat doyou notwash nearfoodby roomtemperaturehow doyou notthaw foodmoisturewhatgrowsbacteriafasterthemiddle ofthe foodwhere doyou insertthethermometerclean andhave theperfecttemperaturehowshouldpackagedfood bedirectionswhat doyou dowhen usingchemicalshairnetswhat doyou wearin akitchenfood-poisoningwhat doesfood-borneillnessmeanevery 4hourswhenmust youchangeglovestherefrigeratorwhere doyou notput hotfoodsscrape,wash, rinse,sanitize, airdrythe orderofwashinghands

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