cross-contaminationflow offoodice-pointmethodicewaterbathfood safetymanagementchemicalcontaminantbimetallicstemmedthermometerTCSbiologicalcontaminantfirst-in,first-out(FIFO)penetrativeprobetime-temperatureabusephysicalcontaminantimmersionprobeairprobesurfaceprobeapprovedfoodsourceicepaddlescalibratedshellstockID tegsactivemanagerialcontroloff siteservicehazardanalysiscriticalcontrol point(HACCP)boilingcross-contaminationflow offoodice-pointmethodicewaterbathfood safetymanagementchemicalcontaminantbimetallicstemmedthermometerTCSbiologicalcontaminantfirst-in,first-out(FIFO)penetrativeprobetime-temperatureabusephysicalcontaminantimmersionprobeairprobesurfaceprobeapprovedfoodsourceicepaddlescalibratedshellstockID tegsactivemanagerialcontroloff siteservicehazardanalysiscriticalcontrol point(HACCP)boiling

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