ice-pointmethodactivemanagerialcontrolicewaterbathapprovedfoodsourcefood safetymanagementicepaddleschemicalcontaminanttime-temperatureabuseTCSpenetrativeprobefirst-in,first-out(FIFO)physicalcontaminantshellstockID tegsimmersionprobeboilingbimetallicstemmedthermometerflow offoodcross-contaminationbiologicalcontaminantcalibratedairprobehazardanalysiscriticalcontrol point(HACCP)off siteservicesurfaceprobeice-pointmethodactivemanagerialcontrolicewaterbathapprovedfoodsourcefood safetymanagementicepaddleschemicalcontaminanttime-temperatureabuseTCSpenetrativeprobefirst-in,first-out(FIFO)physicalcontaminantshellstockID tegsimmersionprobeboilingbimetallicstemmedthermometerflow offoodcross-contaminationbiologicalcontaminantcalibratedairprobehazardanalysiscriticalcontrol point(HACCP)off siteservicesurfaceprobe

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