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