Ice-PointMethodGroundmeatTime-TemperatureAbuseTemperatureDangerZone4hoursBetween41°F(5°C)and135°F(57°C)Wholebeef orporkPoultry+/-3°For+/-1.5°CSeafoodBlueCuttingBoardSurfaceProbeRedCuttingBoardHotTCSFoodBoilingPointMethodImmersionProbeAirProbeReady-to-eatfoodPenetrationProbeThermometerFirst-In,First-OutPurpleCuttingBoardYellowCuttingBoardBimetallicThermometerBetween70°F(21°C)and125°F(52°C)6inchesGreenCuttingBoard+/-2°For+/-1°CColdTCSFoodBrownCuttingBoardTime-TemperatureIndicator TTIInfraredThermometerWhiteCuttingBoardIce-PointMethodGroundmeatTime-TemperatureAbuseTemperatureDangerZone4hoursBetween41°F(5°C)and135°F(57°C)Wholebeef orporkPoultry+/-3°For+/-1.5°CSeafoodBlueCuttingBoardSurfaceProbeRedCuttingBoardHotTCSFoodBoilingPointMethodImmersionProbeAirProbeReady-to-eatfoodPenetrationProbeThermometerFirst-In,First-OutPurpleCuttingBoardYellowCuttingBoardBimetallicThermometerBetween70°F(21°C)and125°F(52°C)6inchesGreenCuttingBoard+/-2°For+/-1°CColdTCSFoodBrownCuttingBoardTime-TemperatureIndicator TTIInfraredThermometerWhiteCuttingBoard

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