gloveswhat do youwear on yourhands in thekitchenevery 4hourswhenmust youchangeglovesby roomtemperaturehow doyou notthaw foodthemiddle ofthe foodwhere doyou insertthethermometerhairnetswhat doyou wearin akitchenclean andhave theperfecttemperaturehowshouldpackagedfood befood-poisoningwhat doesfood-borneillnessmeantherefrigeratorwhere doyou notput hotfoodsdiarrhea,vomiting,feverthreefood-bornesymptomseveryusewhen do youwashthermometersmoisturewhatgrowsbacteriafasterscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsreadyto eatfoodswhatfoods doyou usegloves onjewelrywhat do youremovewhencooking.chemicalswhat doyou notuse nearfoodcrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodawayfromfoodwhereshouldyou storechemicalsdisheswhat doyou notwash nearfoodtime andcontrolfor safetywhatdoes TCSmeanapprovedsourceswhere doyoupurchasefood frombiological,chemical,physicalhazard.threetypes ofhazardssickyoudon'tcook ifdirectionswhat doyou dowhen usingchemicalsgloveswhat do youwear on yourhands in thekitchenevery 4hourswhenmust youchangeglovesby roomtemperaturehow doyou notthaw foodthemiddle ofthe foodwhere doyou insertthethermometerhairnetswhat doyou wearin akitchenclean andhave theperfecttemperaturehowshouldpackagedfood befood-poisoningwhat doesfood-borneillnessmeantherefrigeratorwhere doyou notput hotfoodsdiarrhea,vomiting,feverthreefood-bornesymptomseveryusewhen do youwashthermometersmoisturewhatgrowsbacteriafasterscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsreadyto eatfoodswhatfoods doyou usegloves onjewelrywhat do youremovewhencooking.chemicalswhat doyou notuse nearfoodcrosscontaminationwhat mustyou avoidin thekitcheninspectcloselywhat do youdo beforeservingfoodawayfromfoodwhereshouldyou storechemicalsdisheswhat doyou notwash nearfoodtime andcontrolfor safetywhatdoes TCSmeanapprovedsourceswhere doyoupurchasefood frombiological,chemical,physicalhazard.threetypes ofhazardssickyoudon'tcook ifdirectionswhat doyou dowhen usingchemicals

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