CalibratedChemicalContaminantBimetallicStemmedThermometerBiologicalContaminantFlow ofFoodFirst-In,First-out(FIFO)ImmersionProbeSurfaceProbeApprovedFoodSourceAirProbeIce-WaterBathCross-ContaminationPenetrativeProbeOff-SiteServiceBoilingHazardAnalysisCriticalControl Point(HACCP)IcePaddlesIce-PointMethodPhysicalContaminantTime-TemperatureAbuseShellstockID TagsFood SafetyManagementTCSActiveManagerialControlCalibratedChemicalContaminantBimetallicStemmedThermometerBiologicalContaminantFlow ofFoodFirst-In,First-out(FIFO)ImmersionProbeSurfaceProbeApprovedFoodSourceAirProbeIce-WaterBathCross-ContaminationPenetrativeProbeOff-SiteServiceBoilingHazardAnalysisCriticalControl Point(HACCP)IcePaddlesIce-PointMethodPhysicalContaminantTime-TemperatureAbuseShellstockID TagsFood SafetyManagementTCSActiveManagerialControl

Chapter 8 Key Terms - 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. Calibrated
  2. Chemical Contaminant
  3. Bimetallic Stemmed Thermometer
  4. Biological Contaminant
  5. Flow of Food
  6. First-In, First-out (FIFO)
  7. Immersion Probe
  8. Surface Probe
  9. Approved Food Source
  10. Air Probe
  11. Ice-Water Bath
  12. Cross-Contamination
  13. Penetrative Probe
  14. Off-Site Service
  15. Boiling
  16. Hazard Analysis Critical Control Point (HACCP)
  17. Ice Paddles
  18. Ice-Point Method
  19. Physical Contaminant
  20. Time-Temperature Abuse
  21. Shellstock ID Tags
  22. Food Safety Management
  23. TCS
  24. Active Managerial Control