surfaceprobehazardanalysiscriticalcontrol point(HACCP)flow offoodcalibratedpenetrativeprobeicewaterbathchemicalcontaminantshellstockID tegsairprobetime-temperatureabusecross-contaminationice-pointmethodfood safetymanagementphysicalcontaminantTCSactivemanagerialcontrolboilingbimetallicstemmedthermometerapprovedfoodsourceicepaddlesoff siteserviceimmersionprobefirst-in,first-out(FIFO)biologicalcontaminantsurfaceprobehazardanalysiscriticalcontrol point(HACCP)flow offoodcalibratedpenetrativeprobeicewaterbathchemicalcontaminantshellstockID tegsairprobetime-temperatureabusecross-contaminationice-pointmethodfood safetymanagementphysicalcontaminantTCSactivemanagerialcontrolboilingbimetallicstemmedthermometerapprovedfoodsourceicepaddlesoff siteserviceimmersionprobefirst-in,first-out(FIFO)biologicalcontaminant

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. surface probe
  2. hazard analysis critical control point (HACCP)
  3. flow of food
  4. calibrated
  5. penetrative probe
  6. ice water bath
  7. chemical contaminant
  8. shellstock ID tegs
  9. air probe
  10. time-temperature abuse
  11. cross-contamination
  12. ice-point method
  13. food safety management
  14. physical contaminant
  15. TCS
  16. active managerial control
  17. boiling
  18. bimetallic stemmed thermometer
  19. approved food source
  20. ice paddles
  21. off site service
  22. immersion probe
  23. first-in, first-out (FIFO)
  24. biological contaminant