ImmersionProbeYellowCuttingBoardPoultryTime-TemperatureAbusePurpleCuttingBoard+/-3°For+/-1.5°CReady-to-eatfoodGreenCuttingBoardGroundmeatRedCuttingBoardPenetrationProbeSurfaceProbe+/-2°For+/-1°CIce-PointMethodBlueCuttingBoardTemperatureDangerZone6inchesBetween41°F(5°C)and135°F(57°C)WhiteCuttingBoardColdTCSFoodBimetallicThermometerAirProbeBoilingPointMethodInfraredThermometerWholebeef orporkTime-TemperatureIndicator TTIFirst-In,First-OutBrownCuttingBoardBetween70°F(21°C)and125°F(52°C)ThermometerHotTCSFoodSeafood4hoursImmersionProbeYellowCuttingBoardPoultryTime-TemperatureAbusePurpleCuttingBoard+/-3°For+/-1.5°CReady-to-eatfoodGreenCuttingBoardGroundmeatRedCuttingBoardPenetrationProbeSurfaceProbe+/-2°For+/-1°CIce-PointMethodBlueCuttingBoardTemperatureDangerZone6inchesBetween41°F(5°C)and135°F(57°C)WhiteCuttingBoardColdTCSFoodBimetallicThermometerAirProbeBoilingPointMethodInfraredThermometerWholebeef orporkTime-TemperatureIndicator TTIFirst-In,First-OutBrownCuttingBoardBetween70°F(21°C)and125°F(52°C)ThermometerHotTCSFoodSeafood4hours

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