HotTCSFood6inchesBimetallicThermometerTime-TemperatureAbuseSurfaceProbePurpleCuttingBoard4hoursBetween41°F(5°C)and135°F(57°C)Ice-PointMethodAirProbeBrownCuttingBoardWholebeef orporkPoultryBoilingPointMethodColdTCSFood+/-2°For+/-1°CBlueCuttingBoardBetween70°F(21°C)and125°F(52°C)YellowCuttingBoardInfraredThermometerPenetrationProbeGroundmeatImmersionProbeGreenCuttingBoardThermometerReady-to-eatfoodRedCuttingBoardTime-TemperatureIndicator TTISeafoodTemperatureDangerZone+/-3°For+/-1.5°CWhiteCuttingBoardFirst-In,First-OutHotTCSFood6inchesBimetallicThermometerTime-TemperatureAbuseSurfaceProbePurpleCuttingBoard4hoursBetween41°F(5°C)and135°F(57°C)Ice-PointMethodAirProbeBrownCuttingBoardWholebeef orporkPoultryBoilingPointMethodColdTCSFood+/-2°For+/-1°CBlueCuttingBoardBetween70°F(21°C)and125°F(52°C)YellowCuttingBoardInfraredThermometerPenetrationProbeGroundmeatImmersionProbeGreenCuttingBoardThermometerReady-to-eatfoodRedCuttingBoardTime-TemperatureIndicator TTISeafoodTemperatureDangerZone+/-3°For+/-1.5°CWhiteCuttingBoardFirst-In,First-Out

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