directionswhat doyou dowhen usingchemicalsfood-poisoningwhat doesfood-borneillnessmeanjewelrywhat do youremovewhencooking.hairnetswhat doyou wearin akitchentherefrigeratorwhere doyou notput hotfoodsby roomtemperaturehow doyou notthaw foodreadyto eatfoodswhatfoods doyou usegloves onchemicalswhat doyou notuse nearfooddisheswhat doyou notwash nearfoodawayfromfoodwhereshouldyou storechemicalsevery 4hourswhenmust youchangeglovesapprovedsourceswhere doyoupurchasefood fromdiarrhea,vomiting,feverthreefood-bornesymptomsinspectcloselywhat do youdo beforeservingfoodthemiddle ofthe foodwhere doyou insertthethermometercrosscontaminationwhat mustyou avoidin thekitchenbiological,chemical,physicalhazard.threetypes ofhazardsmoisturewhatgrowsbacteriafastersickyoudon'tcook ifscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsgloveswhat do youwear on yourhands in thekitcheneveryusewhen do youwashthermometersclean andhave theperfecttemperaturehowshouldpackagedfood betime andcontrolfor safetywhatdoes TCSmeandirectionswhat doyou dowhen usingchemicalsfood-poisoningwhat doesfood-borneillnessmeanjewelrywhat do youremovewhencooking.hairnetswhat doyou wearin akitchentherefrigeratorwhere doyou notput hotfoodsby roomtemperaturehow doyou notthaw foodreadyto eatfoodswhatfoods doyou usegloves onchemicalswhat doyou notuse nearfooddisheswhat doyou notwash nearfoodawayfromfoodwhereshouldyou storechemicalsevery 4hourswhenmust youchangeglovesapprovedsourceswhere doyoupurchasefood fromdiarrhea,vomiting,feverthreefood-bornesymptomsinspectcloselywhat do youdo beforeservingfoodthemiddle ofthe foodwhere doyou insertthethermometercrosscontaminationwhat mustyou avoidin thekitchenbiological,chemical,physicalhazard.threetypes ofhazardsmoisturewhatgrowsbacteriafastersickyoudon'tcook ifscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsgloveswhat do youwear on yourhands in thekitcheneveryusewhen do youwashthermometersclean andhave theperfecttemperaturehowshouldpackagedfood betime andcontrolfor safetywhatdoes TCSmean

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