penetrativeprobeice-pointmethodsurfaceprobeairprobefood safetymanagementhazardanalysiscriticalcontrol point(HACCP)boilingtime-temperatureabusefirst-in,first-out(FIFO)off siteserviceimmersionprobeicepaddleschemicalcontaminantcalibratedshellstockID tegsphysicalcontaminantbimetallicstemmedthermometerTCSapprovedfoodsourceicewaterbathflow offoodbiologicalcontaminantactivemanagerialcontrolcross-contaminationpenetrativeprobeice-pointmethodsurfaceprobeairprobefood safetymanagementhazardanalysiscriticalcontrol point(HACCP)boilingtime-temperatureabusefirst-in,first-out(FIFO)off siteserviceimmersionprobeicepaddleschemicalcontaminantcalibratedshellstockID tegsphysicalcontaminantbimetallicstemmedthermometerTCSapprovedfoodsourceicewaterbathflow offoodbiologicalcontaminantactivemanagerialcontrolcross-contamination

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