Time-TemperatureIndicator TTIBimetallicThermometerBlueCuttingBoardBetween41°F(5°C)and135°F(57°C)SurfaceProbeIce-PointMethodReady-to-eatfoodWhiteCuttingBoardHotTCSFood4hoursTime-TemperatureAbuseFirst-In,First-OutPoultryBrownCuttingBoardBetween70°F(21°C)and125°F(52°C)Wholebeef orporkImmersionProbeBoilingPointMethodPenetrationProbeSeafoodRedCuttingBoardColdTCSFoodYellowCuttingBoardPurpleCuttingBoardGreenCuttingBoardAirProbe6inchesInfraredThermometer+/-3°For+/-1.5°C+/-2°For+/-1°CGroundmeatThermometerTemperatureDangerZoneTime-TemperatureIndicator TTIBimetallicThermometerBlueCuttingBoardBetween41°F(5°C)and135°F(57°C)SurfaceProbeIce-PointMethodReady-to-eatfoodWhiteCuttingBoardHotTCSFood4hoursTime-TemperatureAbuseFirst-In,First-OutPoultryBrownCuttingBoardBetween70°F(21°C)and125°F(52°C)Wholebeef orporkImmersionProbeBoilingPointMethodPenetrationProbeSeafoodRedCuttingBoardColdTCSFoodYellowCuttingBoardPurpleCuttingBoardGreenCuttingBoardAirProbe6inchesInfraredThermometer+/-3°For+/-1.5°C+/-2°For+/-1°CGroundmeatThermometerTemperatureDangerZone

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