BrownCuttingBoardWholebeef orporkYellowCuttingBoardTemperatureDangerZonePenetrationProbeRedCuttingBoardWhiteCuttingBoard6inchesFirst-In,First-OutTime-TemperatureAbuseColdTCSFood+/-3°For+/-1.5°CBetween41°F(5°C)and135°F(57°C)ThermometerBimetallicThermometerBlueCuttingBoardHotTCSFoodGreenCuttingBoardAirProbeInfraredThermometerSurfaceProbeReady-to-eatfoodSeafoodGroundmeatIce-PointMethodBetween70°F(21°C)and125°F(52°C)ImmersionProbeBoilingPointMethodPoultry+/-2°For+/-1°CTime-TemperatureIndicator TTI4hoursPurpleCuttingBoardBrownCuttingBoardWholebeef orporkYellowCuttingBoardTemperatureDangerZonePenetrationProbeRedCuttingBoardWhiteCuttingBoard6inchesFirst-In,First-OutTime-TemperatureAbuseColdTCSFood+/-3°For+/-1.5°CBetween41°F(5°C)and135°F(57°C)ThermometerBimetallicThermometerBlueCuttingBoardHotTCSFoodGreenCuttingBoardAirProbeInfraredThermometerSurfaceProbeReady-to-eatfoodSeafoodGroundmeatIce-PointMethodBetween70°F(21°C)and125°F(52°C)ImmersionProbeBoilingPointMethodPoultry+/-2°For+/-1°CTime-TemperatureIndicator TTI4hoursPurpleCuttingBoard

Chapter 4 & 5 Review Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. 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.


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  1. Brown Cutting Board
  2. Whole beef or pork
  3. Yellow Cutting Board
  4. Temperature Danger Zone
  5. Penetration Probe
  6. Red Cutting Board
  7. White Cutting Board
  8. 6 inches
  9. First-In,First-Out
  10. Time-Temperature Abuse
  11. Cold TCS Food
  12. +/-3°F or +/-1.5°C
  13. Between 41°F(5°C) and 135°F(57°C)
  14. Thermometer
  15. Bimetallic Thermometer
  16. Blue Cutting Board
  17. Hot TCS Food
  18. Green Cutting Board
  19. Air Probe
  20. Infrared Thermometer
  21. Surface Probe
  22. Ready-to-eat food
  23. Seafood
  24. Ground meat
  25. Ice-Point Method
  26. Between 70°F(21°C) and 125°F(52°C)
  27. Immersion Probe
  28. Boiling Point Method
  29. Poultry
  30. +/-2°F or +/-1°C
  31. Time-Temperature Indicator TTI
  32. 4 hours
  33. Purple Cutting Board