Time-TemperatureAbuseHotTCSFood+/-3°For+/-1.5°CWholebeef orporkImmersionProbeAirProbeYellowCuttingBoardBimetallicThermometer+/-2°For+/-1°C4hoursTime-TemperatureIndicator TTIBlueCuttingBoardPoultryIce-PointMethodThermometerPenetrationProbeGreenCuttingBoardGroundmeatWhiteCuttingBoardFirst-In,First-OutPurpleCuttingBoardRedCuttingBoardBrownCuttingBoardInfraredThermometerSurfaceProbeColdTCSFoodReady-to-eatfoodSeafood6inchesBetween41°F(5°C)and135°F(57°C)TemperatureDangerZoneBoilingPointMethodBetween70°F(21°C)and125°F(52°C)Time-TemperatureAbuseHotTCSFood+/-3°For+/-1.5°CWholebeef orporkImmersionProbeAirProbeYellowCuttingBoardBimetallicThermometer+/-2°For+/-1°C4hoursTime-TemperatureIndicator TTIBlueCuttingBoardPoultryIce-PointMethodThermometerPenetrationProbeGreenCuttingBoardGroundmeatWhiteCuttingBoardFirst-In,First-OutPurpleCuttingBoardRedCuttingBoardBrownCuttingBoardInfraredThermometerSurfaceProbeColdTCSFoodReady-to-eatfoodSeafood6inchesBetween41°F(5°C)and135°F(57°C)TemperatureDangerZoneBoilingPointMethodBetween70°F(21°C)and125°F(52°C)

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