PenetrativeProbeFlow ofFoodImmersionProbeCross-ContaminationHazardAnalysisCriticalControl Point(HACCP)TCSBiologicalContaminantCalibratedOff-SiteServiceAirProbeIce-WaterBathIcePaddlesBoilingChemicalContaminantPhysicalContaminantShellstockID TagsActiveManagerialControlTime-TemperatureAbuseBimetallicStemmedThermometerFirst-In,First-out(FIFO)SurfaceProbeFood SafetyManagementIce-PointMethodApprovedFoodSourcePenetrativeProbeFlow ofFoodImmersionProbeCross-ContaminationHazardAnalysisCriticalControl Point(HACCP)TCSBiologicalContaminantCalibratedOff-SiteServiceAirProbeIce-WaterBathIcePaddlesBoilingChemicalContaminantPhysicalContaminantShellstockID TagsActiveManagerialControlTime-TemperatureAbuseBimetallicStemmedThermometerFirst-In,First-out(FIFO)SurfaceProbeFood SafetyManagementIce-PointMethodApprovedFoodSource

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