crosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsdisheswhat doyou notwash nearfoodchemicalswhat doyou notuse nearfoodgloveswhat do youwear on yourhands in thekitchenapprovedsourceswhere doyoupurchasefood fromhairnetswhat doyou wearin akitchenthemiddle ofthe foodwhere doyou insertthethermometereveryusewhen do youwashthermometersdiarrhea,vomiting,feverthreefood-bornesymptomssickyoudon'tcook ifjewelrywhat do youremovewhencooking.directionswhat doyou dowhen usingchemicalsevery 4hourswhenmust youchangeglovesclean andhave theperfecttemperaturehowshouldpackagedfood bemoisturewhatgrowsbacteriafasterbiological,chemical,physicalhazard.threetypes ofhazardstherefrigeratorwhere doyou notput hotfoodsawayfromfoodwhereshouldyou storechemicalstime andcontrolfor safetywhatdoes TCSmeanby roomtemperaturehow doyou notthaw foodreadyto eatfoodswhatfoods doyou usegloves onfood-poisoningwhat doesfood-borneillnessmeancrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsdisheswhat doyou notwash nearfoodchemicalswhat doyou notuse nearfoodgloveswhat do youwear on yourhands in thekitchenapprovedsourceswhere doyoupurchasefood fromhairnetswhat doyou wearin akitchenthemiddle ofthe foodwhere doyou insertthethermometereveryusewhen do youwashthermometersdiarrhea,vomiting,feverthreefood-bornesymptomssickyoudon'tcook ifjewelrywhat do youremovewhencooking.directionswhat doyou dowhen usingchemicalsevery 4hourswhenmust youchangeglovesclean andhave theperfecttemperaturehowshouldpackagedfood bemoisturewhatgrowsbacteriafasterbiological,chemical,physicalhazard.threetypes ofhazardstherefrigeratorwhere doyou notput hotfoodsawayfromfoodwhereshouldyou storechemicalstime andcontrolfor safetywhatdoes TCSmeanby roomtemperaturehow doyou notthaw foodreadyto eatfoodswhatfoods doyou usegloves onfood-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
I I
2
G G
3
G G
4
O O
5
N N
6
G G
7
B B
8
G G
9
G G
10
N N
11
B B
12
B B
13
O O
14
O O
15
I I
16
N N
17
B B
18
I I
19
O O
20
O O
21
I I
22
N N
23
I I
24
B B
  1. I-what must you avoid in the kitchen
    I-cross contamination
  2. G-what do you do before serving food
    G-inspect closely
  3. G-the order of washing hands
    G-scrape, wash, rinse, sanitize, air dry
  4. O-what do you not wash near food
    O- dishes
  5. N-what do you not use near food
    N-chemicals
  6. G-what do you wear on your hands in the kitchen
    G-gloves
  7. B-where do you purchase food from
    B-approved sources
  8. G-what do you wear in a kitchen
    G-hair nets
  9. G-where do you insert the thermometer
    G-the middle of the food
  10. N-when do you wash thermometers
    N-every use
  11. B-three food-borne symptoms
    B-diarrhea, vomiting, fever
  12. B-you don't cook if
    B-sick
  13. O-what do you remove when cooking.
    O-jewelry
  14. O-what do you do when using chemicals
    O-directions
  15. I-when must you change gloves
    I-every 4 hours
  16. N-how should packaged food be
    N-clean and have the perfect temperature
  17. B-what grows bacteria faster
    B-moisture
  18. I-three types of hazards
    I-biological, chemical, physical hazard.
  19. O-where do you not put hot foods
    O-the refrigerator
  20. O-where should you store chemicals
    O-away from food
  21. I-what does TCS mean
    I-time and control for safety
  22. N-how do you not thaw food
    N-by room temperature
  23. I-what foods do you use gloves on
    I-ready to eat foods
  24. B-what does food-borne illness mean
    B-food-poisoning