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