First-In,First-out(FIFO)Flow ofFoodActiveManagerialControlSurfaceProbeBiologicalContaminantPhysicalContaminantFood SafetyManagementTCSApprovedFoodSourceChemicalContaminantIce-WaterBathOff-SiteServiceImmersionProbeAirProbeCalibratedTime-TemperatureAbusePenetrativeProbeShellstockID TagsIcePaddlesIce-PointMethodHazardAnalysisCriticalControl Point(HACCP)BimetallicStemmedThermometerCross-ContaminationBoilingFirst-In,First-out(FIFO)Flow ofFoodActiveManagerialControlSurfaceProbeBiologicalContaminantPhysicalContaminantFood SafetyManagementTCSApprovedFoodSourceChemicalContaminantIce-WaterBathOff-SiteServiceImmersionProbeAirProbeCalibratedTime-TemperatureAbusePenetrativeProbeShellstockID TagsIcePaddlesIce-PointMethodHazardAnalysisCriticalControl Point(HACCP)BimetallicStemmedThermometerCross-ContaminationBoiling

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