approvedfoodsourcefood safetymanagementactivemanagerialcontrolbimetallicstemmedthermometerfirst-in,first-out(FIFO)boilinghazardanalysiscriticalcontrol point(HACCP)airprobeshellstockID tegsice-pointmethodicewaterbathTCSflow offoodimmersionprobeicepaddlesbiologicalcontaminantchemicalcontaminantphysicalcontaminantsurfaceprobecalibratedpenetrativeprobeoff siteservicetime-temperatureabusecross-contaminationapprovedfoodsourcefood safetymanagementactivemanagerialcontrolbimetallicstemmedthermometerfirst-in,first-out(FIFO)boilinghazardanalysiscriticalcontrol point(HACCP)airprobeshellstockID tegsice-pointmethodicewaterbathTCSflow offoodimmersionprobeicepaddlesbiologicalcontaminantchemicalcontaminantphysicalcontaminantsurfaceprobecalibratedpenetrativeprobeoff siteservicetime-temperatureabusecross-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.


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