disheswhat doyou notwash nearfoodclean andhave theperfecttemperaturehowshouldpackagedfood behairnetswhat doyou wearin akitchenchemicalswhat doyou notuse nearfooddirectionswhat doyou dowhen usingchemicalsscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsapprovedsourceswhere doyoupurchasefood fromeveryusewhen do youwashthermometersreadyto eatfoodswhatfoods doyou usegloves onevery 4hourswhenmust youchangeglovessickyoudon'tcook ifbiological,chemical,physicalhazard.threetypes ofhazardsawayfromfoodwhereshouldyou storechemicalsjewelrywhat do youremovewhencooking.themiddle ofthe foodwhere doyou insertthethermometercrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodtime andcontrolfor safetywhatdoes TCSmeangloveswhat do youwear on yourhands in thekitchenfood-poisoningwhat doesfood-borneillnessmeanmoisturewhatgrowsbacteriafasterby roomtemperaturehow doyou notthaw fooddiarrhea,vomiting,feverthreefood-bornesymptomstherefrigeratorwhere doyou notput hotfoodsdisheswhat doyou notwash nearfoodclean andhave theperfecttemperaturehowshouldpackagedfood behairnetswhat doyou wearin akitchenchemicalswhat doyou notuse nearfooddirectionswhat doyou dowhen usingchemicalsscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsapprovedsourceswhere doyoupurchasefood fromeveryusewhen do youwashthermometersreadyto eatfoodswhatfoods doyou usegloves onevery 4hourswhenmust youchangeglovessickyoudon'tcook ifbiological,chemical,physicalhazard.threetypes ofhazardsawayfromfoodwhereshouldyou storechemicalsjewelrywhat do youremovewhencooking.themiddle ofthe foodwhere doyou insertthethermometercrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodtime andcontrolfor safetywhatdoes TCSmeangloveswhat do youwear on yourhands in thekitchenfood-poisoningwhat doesfood-borneillnessmeanmoisturewhatgrowsbacteriafasterby roomtemperaturehow doyou notthaw fooddiarrhea,vomiting,feverthreefood-bornesymptomstherefrigeratorwhere doyou notput hotfoods

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