YellowCuttingBoardBetween41°F(5°C)and135°F(57°C)Groundmeat+/-2°For+/-1°C4hoursSeafoodBimetallicThermometerBetween70°F(21°C)and125°F(52°C)Ready-to-eatfood+/-3°For+/-1.5°CImmersionProbeWhiteCuttingBoardAirProbeThermometerPoultryRedCuttingBoardTime-TemperatureIndicator TTIPenetrationProbe6inchesSurfaceProbeBrownCuttingBoardColdTCSFoodWholebeef orporkBoilingPointMethodTime-TemperatureAbuseBlueCuttingBoardHotTCSFoodIce-PointMethodInfraredThermometerGreenCuttingBoardPurpleCuttingBoardFirst-In,First-OutTemperatureDangerZoneYellowCuttingBoardBetween41°F(5°C)and135°F(57°C)Groundmeat+/-2°For+/-1°C4hoursSeafoodBimetallicThermometerBetween70°F(21°C)and125°F(52°C)Ready-to-eatfood+/-3°For+/-1.5°CImmersionProbeWhiteCuttingBoardAirProbeThermometerPoultryRedCuttingBoardTime-TemperatureIndicator TTIPenetrationProbe6inchesSurfaceProbeBrownCuttingBoardColdTCSFoodWholebeef orporkBoilingPointMethodTime-TemperatureAbuseBlueCuttingBoardHotTCSFoodIce-PointMethodInfraredThermometerGreenCuttingBoardPurpleCuttingBoardFirst-In,First-OutTemperatureDangerZone

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