hairnetswhat doyou wearin akitchengloveswhat do youwear on yourhands in thekitchendiarrhea,vomiting,feverthreefood-bornesymptomsdirectionswhat doyou dowhen usingchemicalsapprovedsourceswhere doyoupurchasefood fromeveryusewhen do youwashthermometersreadyto eatfoodswhatfoods doyou usegloves onbiological,chemical,physicalhazard.threetypes ofhazardsinspectcloselywhat do youdo beforeservingfoodmoisturewhatgrowsbacteriafasterclean andhave theperfecttemperaturehowshouldpackagedfood beawayfromfoodwhereshouldyou storechemicalsthemiddle ofthe foodwhere doyou insertthethermometerdisheswhat doyou notwash nearfoodjewelrywhat do youremovewhencooking.scrape,wash, rinse,sanitize, airdrythe orderofwashinghandsby roomtemperaturehow doyou notthaw foodcrosscontaminationwhat mustyou avoidin thekitchensickyoudon'tcook iftime andcontrolfor safetywhatdoes TCSmeantherefrigeratorwhere doyou notput hotfoodsevery 4hourswhenmust youchangegloveschemicalswhat doyou notuse nearfoodfood-poisoningwhat doesfood-borneillnessmeanhairnetswhat doyou wearin akitchengloveswhat do youwear on yourhands in thekitchendiarrhea,vomiting,feverthreefood-bornesymptomsdirectionswhat doyou dowhen usingchemicalsapprovedsourceswhere doyoupurchasefood fromeveryusewhen do youwashthermometersreadyto eatfoodswhatfoods doyou usegloves onbiological,chemical,physicalhazard.threetypes ofhazardsinspectcloselywhat do youdo beforeservingfoodmoisturewhatgrowsbacteriafasterclean andhave theperfecttemperaturehowshouldpackagedfood beawayfromfoodwhereshouldyou storechemicalsthemiddle ofthe foodwhere doyou insertthethermometerdisheswhat doyou notwash nearfoodjewelrywhat do youremovewhencooking.scrape,wash, rinse,sanitize, airdrythe orderofwashinghandsby roomtemperaturehow doyou notthaw foodcrosscontaminationwhat mustyou avoidin thekitchensickyoudon'tcook iftime andcontrolfor safetywhatdoes TCSmeantherefrigeratorwhere doyou notput hotfoodsevery 4hourswhenmust youchangegloveschemicalswhat doyou notuse nearfoodfood-poisoningwhat doesfood-borneillnessmean

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