ApprovedFoodSourceOff-SiteServiceCalibratedFood SafetyManagementIce-WaterBathPenetrativeProbeShellstockID TagsBimetallicStemmedThermometerHazardAnalysisCriticalControl Point(HACCP)AirProbeBoilingChemicalContaminantActiveManagerialControlIce-PointMethodTCSCross-ContaminationFirst-In,First-out(FIFO)SurfaceProbeIcePaddlesBiologicalContaminantImmersionProbeTime-TemperatureAbusePhysicalContaminantFlow ofFoodApprovedFoodSourceOff-SiteServiceCalibratedFood SafetyManagementIce-WaterBathPenetrativeProbeShellstockID TagsBimetallicStemmedThermometerHazardAnalysisCriticalControl Point(HACCP)AirProbeBoilingChemicalContaminantActiveManagerialControlIce-PointMethodTCSCross-ContaminationFirst-In,First-out(FIFO)SurfaceProbeIcePaddlesBiologicalContaminantImmersionProbeTime-TemperatureAbusePhysicalContaminantFlow ofFood

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