Food SafetyManagementCross-ContaminationOff-SiteServiceFlow ofFoodShellstockID TagsChemicalContaminantCalibratedTime-TemperatureAbuseIce-PointMethodPenetrativeProbeSurfaceProbeAirProbeActiveManagerialControlImmersionProbeBiologicalContaminantBimetallicStemmedThermometerApprovedFoodSourceIcePaddlesFirst-In,First-out(FIFO)PhysicalContaminantBoilingTCSHazardAnalysisCriticalControl Point(HACCP)Ice-WaterBathFood SafetyManagementCross-ContaminationOff-SiteServiceFlow ofFoodShellstockID TagsChemicalContaminantCalibratedTime-TemperatureAbuseIce-PointMethodPenetrativeProbeSurfaceProbeAirProbeActiveManagerialControlImmersionProbeBiologicalContaminantBimetallicStemmedThermometerApprovedFoodSourceIcePaddlesFirst-In,First-out(FIFO)PhysicalContaminantBoilingTCSHazardAnalysisCriticalControl Point(HACCP)Ice-WaterBath

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Food Safety Management
  2. Cross-Contamination
  3. Off-Site Service
  4. Flow of Food
  5. Shellstock ID Tags
  6. Chemical Contaminant
  7. Calibrated
  8. Time-Temperature Abuse
  9. Ice-Point Method
  10. Penetrative Probe
  11. Surface Probe
  12. Air Probe
  13. Active Managerial Control
  14. Immersion Probe
  15. Biological Contaminant
  16. Bimetallic Stemmed Thermometer
  17. Approved Food Source
  18. Ice Paddles
  19. First-In, First-out (FIFO)
  20. Physical Contaminant
  21. Boiling
  22. TCS
  23. Hazard Analysis Critical Control Point (HACCP)
  24. Ice-Water Bath