ChemicalContaminantHazardAnalysisCriticalControl Point(HACCP)Time-TemperatureAbuseFlow ofFoodActiveManagerialControlBiologicalContaminantShellstockID TagsSurfaceProbeFirst-In,First-out(FIFO)ApprovedFoodSourceIcePaddlesPhysicalContaminantBoilingOff-SiteServicePenetrativeProbeFood SafetyManagementCross-ContaminationBimetallicStemmedThermometerTCSImmersionProbeIce-WaterBathIce-PointMethodCalibratedAirProbeChemicalContaminantHazardAnalysisCriticalControl Point(HACCP)Time-TemperatureAbuseFlow ofFoodActiveManagerialControlBiologicalContaminantShellstockID TagsSurfaceProbeFirst-In,First-out(FIFO)ApprovedFoodSourceIcePaddlesPhysicalContaminantBoilingOff-SiteServicePenetrativeProbeFood SafetyManagementCross-ContaminationBimetallicStemmedThermometerTCSImmersionProbeIce-WaterBathIce-PointMethodCalibratedAirProbe

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