CalibratedFood SafetyManagementPhysicalContaminantImmersionProbeApprovedFoodSourceChemicalContaminantPenetrativeProbeOff-SiteServiceBimetallicStemmedThermometerBoilingIce-PointMethodActiveManagerialControlIcePaddlesTime-TemperatureAbuseIce-WaterBathSurfaceProbeHazardAnalysisCriticalControl Point(HACCP)ShellstockID TagsFlow ofFoodAirProbeTCSCross-ContaminationFirst-In,First-out(FIFO)BiologicalContaminantCalibratedFood SafetyManagementPhysicalContaminantImmersionProbeApprovedFoodSourceChemicalContaminantPenetrativeProbeOff-SiteServiceBimetallicStemmedThermometerBoilingIce-PointMethodActiveManagerialControlIcePaddlesTime-TemperatureAbuseIce-WaterBathSurfaceProbeHazardAnalysisCriticalControl Point(HACCP)ShellstockID TagsFlow ofFoodAirProbeTCSCross-ContaminationFirst-In,First-out(FIFO)BiologicalContaminant

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