hairnetswhat doyou wearin akitchendirectionswhat doyou dowhen usingchemicalsawayfromfoodwhereshouldyou storechemicalsreadyto eatfoodswhatfoods doyou usegloves ontherefrigeratorwhere doyou notput hotfoodstime andcontrolfor safetywhatdoes TCSmeanclean andhave theperfecttemperaturehowshouldpackagedfood becrosscontaminationwhat mustyou avoidin thekitchendisheswhat doyou notwash nearfoodbiological,chemical,physicalhazard.threetypes ofhazardsdiarrhea,vomiting,feverthreefood-bornesymptomsjewelrywhat do youremovewhencooking.moisturewhatgrowsbacteriafasterfood-poisoningwhat doesfood-borneillnessmeanby roomtemperaturehow doyou notthaw foodapprovedsourceswhere doyoupurchasefood fromeveryusewhen do youwashthermometersthemiddle ofthe foodwhere doyou insertthethermometerinspectcloselywhat do youdo beforeservingfoodchemicalswhat doyou notuse nearfoodsickyoudon'tcook ifscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsgloveswhat do youwear on yourhands in thekitchenevery 4hourswhenmust youchangegloveshairnetswhat doyou wearin akitchendirectionswhat doyou dowhen usingchemicalsawayfromfoodwhereshouldyou storechemicalsreadyto eatfoodswhatfoods doyou usegloves ontherefrigeratorwhere doyou notput hotfoodstime andcontrolfor safetywhatdoes TCSmeanclean andhave theperfecttemperaturehowshouldpackagedfood becrosscontaminationwhat mustyou avoidin thekitchendisheswhat doyou notwash nearfoodbiological,chemical,physicalhazard.threetypes ofhazardsdiarrhea,vomiting,feverthreefood-bornesymptomsjewelrywhat do youremovewhencooking.moisturewhatgrowsbacteriafasterfood-poisoningwhat doesfood-borneillnessmeanby roomtemperaturehow doyou notthaw foodapprovedsourceswhere doyoupurchasefood fromeveryusewhen do youwashthermometersthemiddle ofthe foodwhere doyou insertthethermometerinspectcloselywhat do youdo beforeservingfoodchemicalswhat doyou notuse nearfoodsickyoudon'tcook ifscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsgloveswhat do youwear on yourhands in thekitchenevery 4hourswhenmust youchangegloves

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