BoilingBiologicalContaminantHazardAnalysisCriticalControl Point(HACCP)Flow ofFoodFood SafetyManagementChemicalContaminantOff-SiteServiceIcePaddlesSurfaceProbeFirst-In,First-out(FIFO)TCSIce-WaterBathImmersionProbeIce-PointMethodPenetrativeProbeTime-TemperatureAbuseActiveManagerialControlAirProbeCalibratedShellstockID TagsBimetallicStemmedThermometerApprovedFoodSourceCross-ContaminationPhysicalContaminantBoilingBiologicalContaminantHazardAnalysisCriticalControl Point(HACCP)Flow ofFoodFood SafetyManagementChemicalContaminantOff-SiteServiceIcePaddlesSurfaceProbeFirst-In,First-out(FIFO)TCSIce-WaterBathImmersionProbeIce-PointMethodPenetrativeProbeTime-TemperatureAbuseActiveManagerialControlAirProbeCalibratedShellstockID TagsBimetallicStemmedThermometerApprovedFoodSourceCross-ContaminationPhysicalContaminant

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