PhysicalContaminantBoilingShellstockID TagsSurfaceProbeApprovedFoodSourceCross-ContaminationChemicalContaminantBimetallicStemmedThermometerHazardAnalysisCriticalControl Point(HACCP)Off-SiteServiceFlow ofFoodCalibratedTCSAirProbeIce-WaterBathIce-PointMethodPenetrativeProbeFood SafetyManagementIcePaddlesFirst-In,First-out(FIFO)Time-TemperatureAbuseActiveManagerialControlBiologicalContaminantImmersionProbePhysicalContaminantBoilingShellstockID TagsSurfaceProbeApprovedFoodSourceCross-ContaminationChemicalContaminantBimetallicStemmedThermometerHazardAnalysisCriticalControl Point(HACCP)Off-SiteServiceFlow ofFoodCalibratedTCSAirProbeIce-WaterBathIce-PointMethodPenetrativeProbeFood SafetyManagementIcePaddlesFirst-In,First-out(FIFO)Time-TemperatureAbuseActiveManagerialControlBiologicalContaminantImmersionProbe

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