surfaceprobeactivemanagerialcontrolchemicalcontaminantairprobeice-pointmethodapprovedfoodsourceoff siteservicecalibratedhazardanalysiscriticalcontrol point(HACCP)icepaddlesimmersionprobeflow offoodtime-temperatureabuseicewaterbathboilingfood safetymanagementcross-contaminationphysicalcontaminantfirst-in,first-out(FIFO)bimetallicstemmedthermometerbiologicalcontaminantTCSshellstockID tegspenetrativeprobesurfaceprobeactivemanagerialcontrolchemicalcontaminantairprobeice-pointmethodapprovedfoodsourceoff siteservicecalibratedhazardanalysiscriticalcontrol point(HACCP)icepaddlesimmersionprobeflow offoodtime-temperatureabuseicewaterbathboilingfood safetymanagementcross-contaminationphysicalcontaminantfirst-in,first-out(FIFO)bimetallicstemmedthermometerbiologicalcontaminantTCSshellstockID tegspenetrativeprobe

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. surface probe
  2. active managerial control
  3. chemical contaminant
  4. air probe
  5. ice-point method
  6. approved food source
  7. off site service
  8. calibrated
  9. hazard analysis critical control point (HACCP)
  10. ice paddles
  11. immersion probe
  12. flow of food
  13. time-temperature abuse
  14. ice water bath
  15. boiling
  16. food safety management
  17. cross-contamination
  18. physical contaminant
  19. first-in, first-out (FIFO)
  20. bimetallic stemmed thermometer
  21. biological contaminant
  22. TCS
  23. shellstock ID tegs
  24. penetrative probe