BiologicalContaminantFlow ofFoodIcePaddlesHazardAnalysisCriticalControl Point(HACCP)SurfaceProbeShellstockID TagsApprovedFoodSourceActiveManagerialControlBimetallicStemmedThermometerImmersionProbeAirProbeTCSOff-SiteServiceFirst-In,First-out(FIFO)PhysicalContaminantCalibratedPenetrativeProbeIce-PointMethodCross-ContaminationFood SafetyManagementBoilingTime-TemperatureAbuseChemicalContaminantIce-WaterBathBiologicalContaminantFlow ofFoodIcePaddlesHazardAnalysisCriticalControl Point(HACCP)SurfaceProbeShellstockID TagsApprovedFoodSourceActiveManagerialControlBimetallicStemmedThermometerImmersionProbeAirProbeTCSOff-SiteServiceFirst-In,First-out(FIFO)PhysicalContaminantCalibratedPenetrativeProbeIce-PointMethodCross-ContaminationFood SafetyManagementBoilingTime-TemperatureAbuseChemicalContaminantIce-WaterBath

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