Food SafetyManagementAirProbeCross-ContaminationIcePaddlesBiologicalContaminantFirst-In,First-out(FIFO)Time-TemperatureAbuseFlow ofFoodOff-SiteServiceSurfaceProbePhysicalContaminantTCSIce-PointMethodHazardAnalysisCriticalControl Point(HACCP)ApprovedFoodSourceCalibratedActiveManagerialControlImmersionProbeBoilingBimetallicStemmedThermometerIce-WaterBathPenetrativeProbeChemicalContaminantShellstockID TagsFood SafetyManagementAirProbeCross-ContaminationIcePaddlesBiologicalContaminantFirst-In,First-out(FIFO)Time-TemperatureAbuseFlow ofFoodOff-SiteServiceSurfaceProbePhysicalContaminantTCSIce-PointMethodHazardAnalysisCriticalControl Point(HACCP)ApprovedFoodSourceCalibratedActiveManagerialControlImmersionProbeBoilingBimetallicStemmedThermometerIce-WaterBathPenetrativeProbeChemicalContaminantShellstockID Tags

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