Ice-PointMethodActiveManagerialControlIcePaddlesFlow ofFoodIce-WaterBathChemicalContaminantCross-ContaminationSurfaceProbePenetrativeProbeFirst-In,First-out(FIFO)AirProbeBiologicalContaminantBoilingTCSShellstockID TagsCalibratedImmersionProbeApprovedFoodSourcePhysicalContaminantTime-TemperatureAbuseBimetallicStemmedThermometerOff-SiteServiceFood SafetyManagementHazardAnalysisCriticalControl Point(HACCP)Ice-PointMethodActiveManagerialControlIcePaddlesFlow ofFoodIce-WaterBathChemicalContaminantCross-ContaminationSurfaceProbePenetrativeProbeFirst-In,First-out(FIFO)AirProbeBiologicalContaminantBoilingTCSShellstockID TagsCalibratedImmersionProbeApprovedFoodSourcePhysicalContaminantTime-TemperatureAbuseBimetallicStemmedThermometerOff-SiteServiceFood SafetyManagementHazardAnalysisCriticalControl Point(HACCP)

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