physicalcontaminantflow offoodbiologicalcontaminantfirst-in,first-out(FIFO)hazardanalysiscriticalcontrol point(HACCP)bimetallicstemmedthermometersurfaceprobeicepaddlesboilingtime-temperatureabusepenetrativeprobeapprovedfoodsourcechemicalcontaminantTCSshellstockID tegsactivemanagerialcontrolice-pointmethodairprobeicewaterbathoff siteservicecalibratedcross-contaminationimmersionprobefood safetymanagementphysicalcontaminantflow offoodbiologicalcontaminantfirst-in,first-out(FIFO)hazardanalysiscriticalcontrol point(HACCP)bimetallicstemmedthermometersurfaceprobeicepaddlesboilingtime-temperatureabusepenetrativeprobeapprovedfoodsourcechemicalcontaminantTCSshellstockID tegsactivemanagerialcontrolice-pointmethodairprobeicewaterbathoff siteservicecalibratedcross-contaminationimmersionprobefood safetymanagement

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