RedCuttingBoardBlueCuttingBoardBetween41°F(5°C)and135°F(57°C)4hoursImmersionProbeYellowCuttingBoardThermometerWhiteCuttingBoardSeafood6inchesGreenCuttingBoardBimetallicThermometerPurpleCuttingBoardPenetrationProbeIce-PointMethodTime-TemperatureIndicator TTI+/-2°For+/-1°CFirst-In,First-OutPoultryBrownCuttingBoardSurfaceProbeColdTCSFoodAirProbe+/-3°For+/-1.5°CBoilingPointMethodBetween70°F(21°C)and125°F(52°C)Time-TemperatureAbuseGroundmeatReady-to-eatfoodHotTCSFoodInfraredThermometerTemperatureDangerZoneWholebeef orporkRedCuttingBoardBlueCuttingBoardBetween41°F(5°C)and135°F(57°C)4hoursImmersionProbeYellowCuttingBoardThermometerWhiteCuttingBoardSeafood6inchesGreenCuttingBoardBimetallicThermometerPurpleCuttingBoardPenetrationProbeIce-PointMethodTime-TemperatureIndicator TTI+/-2°For+/-1°CFirst-In,First-OutPoultryBrownCuttingBoardSurfaceProbeColdTCSFoodAirProbe+/-3°For+/-1.5°CBoilingPointMethodBetween70°F(21°C)and125°F(52°C)Time-TemperatureAbuseGroundmeatReady-to-eatfoodHotTCSFoodInfraredThermometerTemperatureDangerZoneWholebeef orpork

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