Time-TemperatureAbuseHazardAnalysisCriticalControl Point(HACCP)First-In,First-out(FIFO)IcePaddlesIce-WaterBathPenetrativeProbeBimetallicStemmedThermometerFood SafetyManagementActiveManagerialControlBiologicalContaminantBoilingTCSAirProbeCalibratedIce-PointMethodCross-ContaminationPhysicalContaminantSurfaceProbeOff-SiteServiceApprovedFoodSourceImmersionProbeFlow ofFoodShellstockID TagsChemicalContaminantTime-TemperatureAbuseHazardAnalysisCriticalControl Point(HACCP)First-In,First-out(FIFO)IcePaddlesIce-WaterBathPenetrativeProbeBimetallicStemmedThermometerFood SafetyManagementActiveManagerialControlBiologicalContaminantBoilingTCSAirProbeCalibratedIce-PointMethodCross-ContaminationPhysicalContaminantSurfaceProbeOff-SiteServiceApprovedFoodSourceImmersionProbeFlow ofFoodShellstockID TagsChemicalContaminant

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