HazardAnalysisCriticalControl Point(HACCP)PhysicalContaminantTCSCalibratedIcePaddlesChemicalContaminantOff-SiteServiceActiveManagerialControlIce-PointMethodFood SafetyManagementBimetallicStemmedThermometerSurfaceProbeIce-WaterBathAirProbePenetrativeProbeShellstockID TagsCross-ContaminationFlow ofFoodImmersionProbeBiologicalContaminantTime-TemperatureAbuseBoilingApprovedFoodSourceFirst-In,First-out(FIFO)HazardAnalysisCriticalControl Point(HACCP)PhysicalContaminantTCSCalibratedIcePaddlesChemicalContaminantOff-SiteServiceActiveManagerialControlIce-PointMethodFood SafetyManagementBimetallicStemmedThermometerSurfaceProbeIce-WaterBathAirProbePenetrativeProbeShellstockID TagsCross-ContaminationFlow ofFoodImmersionProbeBiologicalContaminantTime-TemperatureAbuseBoilingApprovedFoodSourceFirst-In,First-out(FIFO)

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