scrape,wash, rinse,sanitize, airdrythe orderofwashinghandsdiarrhea,vomiting,feverthreefood-bornesymptomseveryusewhen do youwashthermometershairnetswhat doyou wearin akitchenchemicalswhat doyou notuse nearfoodthemiddle ofthe foodwhere doyou insertthethermometerdirectionswhat doyou dowhen usingchemicalsjewelrywhat do youremovewhencooking.disheswhat doyou notwash nearfoodtherefrigeratorwhere doyou notput hotfoodscrosscontaminationwhat mustyou avoidin thekitchenreadyto eatfoodswhatfoods doyou usegloves onawayfromfoodwhereshouldyou storechemicalsinspectcloselywhat do youdo beforeservingfoodby roomtemperaturehow doyou notthaw foodsickyoudon'tcook iffood-poisoningwhat doesfood-borneillnessmeanevery 4hourswhenmust youchangeglovesapprovedsourceswhere doyoupurchasefood frombiological,chemical,physicalhazard.threetypes ofhazardsmoisturewhatgrowsbacteriafasterclean andhave theperfecttemperaturehowshouldpackagedfood begloveswhat do youwear on yourhands in thekitchentime andcontrolfor safetywhatdoes TCSmeanscrape,wash, rinse,sanitize, airdrythe orderofwashinghandsdiarrhea,vomiting,feverthreefood-bornesymptomseveryusewhen do youwashthermometershairnetswhat doyou wearin akitchenchemicalswhat doyou notuse nearfoodthemiddle ofthe foodwhere doyou insertthethermometerdirectionswhat doyou dowhen usingchemicalsjewelrywhat do youremovewhencooking.disheswhat doyou notwash nearfoodtherefrigeratorwhere doyou notput hotfoodscrosscontaminationwhat mustyou avoidin thekitchenreadyto eatfoodswhatfoods doyou usegloves onawayfromfoodwhereshouldyou storechemicalsinspectcloselywhat do youdo beforeservingfoodby roomtemperaturehow doyou notthaw foodsickyoudon'tcook iffood-poisoningwhat doesfood-borneillnessmeanevery 4hourswhenmust youchangeglovesapprovedsourceswhere doyoupurchasefood frombiological,chemical,physicalhazard.threetypes ofhazardsmoisturewhatgrowsbacteriafasterclean andhave theperfecttemperaturehowshouldpackagedfood begloveswhat do youwear on yourhands in thekitchentime andcontrolfor safetywhatdoes TCSmean

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