every 4hourswhenmust youchangeglovesjewelrywhat do youremovewhencooking.themiddle ofthe foodwhere doyou insertthethermometerdiarrhea,vomiting,feverthreefood-bornesymptomsgloveswhat do youwear on yourhands in thekitchenby roomtemperaturehow doyou notthaw foodtherefrigeratorwhere doyou notput hotfoodsclean andhave theperfecttemperaturehowshouldpackagedfood befood-poisoningwhat doesfood-borneillnessmeandisheswhat doyou notwash nearfoodreadyto eatfoodswhatfoods doyou usegloves ontime andcontrolfor safetywhatdoes TCSmeanscrape,wash, rinse,sanitize, airdrythe orderofwashinghandshairnetswhat doyou wearin akitchencrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodawayfromfoodwhereshouldyou storechemicalsapprovedsourceswhere doyoupurchasefood fromdirectionswhat doyou dowhen usingchemicalssickyoudon'tcook ifmoisturewhatgrowsbacteriafasterbiological,chemical,physicalhazard.threetypes ofhazardseveryusewhen do youwashthermometerschemicalswhat doyou notuse nearfoodevery 4hourswhenmust youchangeglovesjewelrywhat do youremovewhencooking.themiddle ofthe foodwhere doyou insertthethermometerdiarrhea,vomiting,feverthreefood-bornesymptomsgloveswhat do youwear on yourhands in thekitchenby roomtemperaturehow doyou notthaw foodtherefrigeratorwhere doyou notput hotfoodsclean andhave theperfecttemperaturehowshouldpackagedfood befood-poisoningwhat doesfood-borneillnessmeandisheswhat doyou notwash nearfoodreadyto eatfoodswhatfoods doyou usegloves ontime andcontrolfor safetywhatdoes TCSmeanscrape,wash, rinse,sanitize, airdrythe orderofwashinghandshairnetswhat doyou wearin akitchencrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodawayfromfoodwhereshouldyou storechemicalsapprovedsourceswhere doyoupurchasefood fromdirectionswhat doyou dowhen usingchemicalssickyoudon'tcook ifmoisturewhatgrowsbacteriafasterbiological,chemical,physicalhazard.threetypes ofhazardseveryusewhen do youwashthermometerschemicalswhat doyou notuse nearfood

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