CalibratedIce-PointMethodTCSBiologicalContaminantActiveManagerialControlPenetrativeProbeImmersionProbeAirProbeSurfaceProbeIce-WaterBathChemicalContaminantFood SafetyManagementIcePaddlesTime-TemperatureAbuseFlow ofFoodApprovedFoodSourceHazardAnalysisCriticalControl Point(HACCP)First-In,First-out(FIFO)ShellstockID TagsBoilingBimetallicStemmedThermometerCross-ContaminationPhysicalContaminantOff-SiteServiceCalibratedIce-PointMethodTCSBiologicalContaminantActiveManagerialControlPenetrativeProbeImmersionProbeAirProbeSurfaceProbeIce-WaterBathChemicalContaminantFood SafetyManagementIcePaddlesTime-TemperatureAbuseFlow ofFoodApprovedFoodSourceHazardAnalysisCriticalControl Point(HACCP)First-In,First-out(FIFO)ShellstockID TagsBoilingBimetallicStemmedThermometerCross-ContaminationPhysicalContaminantOff-SiteService

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Calibrated
  2. Ice-Point Method
  3. TCS
  4. Biological Contaminant
  5. Active Managerial Control
  6. Penetrative Probe
  7. Immersion Probe
  8. Air Probe
  9. Surface Probe
  10. Ice-Water Bath
  11. Chemical Contaminant
  12. Food Safety Management
  13. Ice Paddles
  14. Time-Temperature Abuse
  15. Flow of Food
  16. Approved Food Source
  17. Hazard Analysis Critical Control Point (HACCP)
  18. First-In, First-out (FIFO)
  19. Shellstock ID Tags
  20. Boiling
  21. Bimetallic Stemmed Thermometer
  22. Cross-Contamination
  23. Physical Contaminant
  24. Off-Site Service