BimetallicThermometerColdTCSFood+/-2°For+/-1°CIce-PointMethodTemperatureDangerZonePurpleCuttingBoardThermometerInfraredThermometerPenetrationProbeFirst-In,First-OutBlueCuttingBoardBetween41°F(5°C)and135°F(57°C)BrownCuttingBoard+/-3°For+/-1.5°CSurfaceProbeYellowCuttingBoardAirProbeGroundmeat6inchesBetween70°F(21°C)and125°F(52°C)GreenCuttingBoardTime-TemperatureIndicator TTIRedCuttingBoardSeafood4hoursWhiteCuttingBoardPoultryTime-TemperatureAbuseReady-to-eatfoodWholebeef orporkBoilingPointMethodImmersionProbeHotTCSFoodBimetallicThermometerColdTCSFood+/-2°For+/-1°CIce-PointMethodTemperatureDangerZonePurpleCuttingBoardThermometerInfraredThermometerPenetrationProbeFirst-In,First-OutBlueCuttingBoardBetween41°F(5°C)and135°F(57°C)BrownCuttingBoard+/-3°For+/-1.5°CSurfaceProbeYellowCuttingBoardAirProbeGroundmeat6inchesBetween70°F(21°C)and125°F(52°C)GreenCuttingBoardTime-TemperatureIndicator TTIRedCuttingBoardSeafood4hoursWhiteCuttingBoardPoultryTime-TemperatureAbuseReady-to-eatfoodWholebeef orporkBoilingPointMethodImmersionProbeHotTCSFood

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.


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