food-poisoningwhat doesfood-borneillnessmeandiarrhea,vomiting,feverthreefood-bornesymptomsgloveswhat do youwear on yourhands in thekitchenapprovedsourceswhere doyoupurchasefood fromsickyoudon'tcook ifawayfromfoodwhereshouldyou storechemicalsclean andhave theperfecttemperaturehowshouldpackagedfood betime andcontrolfor safetywhatdoes TCSmeanhairnetswhat doyou wearin akitchentherefrigeratorwhere doyou notput hotfoodsreadyto eatfoodswhatfoods doyou usegloves onby roomtemperaturehow doyou notthaw foodchemicalswhat doyou notuse nearfoodjewelrywhat do youremovewhencooking.moisturewhatgrowsbacteriafasterdirectionswhat doyou dowhen usingchemicalscrosscontaminationwhat mustyou avoidin thekitchenscrape,wash, rinse,sanitize, airdrythe orderofwashinghandseveryusewhen do youwashthermometersevery 4hourswhenmust youchangeglovesbiological,chemical,physicalhazard.threetypes ofhazardsdisheswhat doyou notwash nearfoodthemiddle ofthe foodwhere doyou insertthethermometerinspectcloselywhat do youdo beforeservingfoodfood-poisoningwhat doesfood-borneillnessmeandiarrhea,vomiting,feverthreefood-bornesymptomsgloveswhat do youwear on yourhands in thekitchenapprovedsourceswhere doyoupurchasefood fromsickyoudon'tcook ifawayfromfoodwhereshouldyou storechemicalsclean andhave theperfecttemperaturehowshouldpackagedfood betime andcontrolfor safetywhatdoes TCSmeanhairnetswhat doyou wearin akitchentherefrigeratorwhere doyou notput hotfoodsreadyto eatfoodswhatfoods doyou usegloves onby roomtemperaturehow doyou notthaw foodchemicalswhat doyou notuse nearfoodjewelrywhat do youremovewhencooking.moisturewhatgrowsbacteriafasterdirectionswhat doyou dowhen usingchemicalscrosscontaminationwhat mustyou avoidin thekitchenscrape,wash, rinse,sanitize, airdrythe orderofwashinghandseveryusewhen do youwashthermometersevery 4hourswhenmust youchangeglovesbiological,chemical,physicalhazard.threetypes ofhazardsdisheswhat doyou notwash nearfoodthemiddle ofthe foodwhere doyou insertthethermometerinspectcloselywhat do youdo beforeservingfood

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