BoilingFirst-In,First-out(FIFO)PhysicalContaminantIce-WaterBathHazardAnalysisCriticalControl Point(HACCP)BiologicalContaminantApprovedFoodSourceImmersionProbeBimetallicStemmedThermometerOff-SiteServicePenetrativeProbeActiveManagerialControlTime-TemperatureAbuseIce-PointMethodIcePaddlesTCSAirProbeCalibratedShellstockID TagsFlow ofFoodChemicalContaminantFood SafetyManagementCross-ContaminationSurfaceProbeBoilingFirst-In,First-out(FIFO)PhysicalContaminantIce-WaterBathHazardAnalysisCriticalControl Point(HACCP)BiologicalContaminantApprovedFoodSourceImmersionProbeBimetallicStemmedThermometerOff-SiteServicePenetrativeProbeActiveManagerialControlTime-TemperatureAbuseIce-PointMethodIcePaddlesTCSAirProbeCalibratedShellstockID TagsFlow ofFoodChemicalContaminantFood SafetyManagementCross-ContaminationSurfaceProbe

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