flow offoodicewaterbathboilingoff siteservicepenetrativeprobechemicalcontaminanticepaddlesbiologicalcontaminantphysicalcontaminantapprovedfoodsourcecross-contaminationice-pointmethodshellstockID tegsTCStime-temperatureabusefirst-in,first-out(FIFO)food safetymanagementhazardanalysiscriticalcontrol point(HACCP)activemanagerialcontrolsurfaceprobeimmersionprobecalibratedbimetallicstemmedthermometerairprobeflow offoodicewaterbathboilingoff siteservicepenetrativeprobechemicalcontaminanticepaddlesbiologicalcontaminantphysicalcontaminantapprovedfoodsourcecross-contaminationice-pointmethodshellstockID tegsTCStime-temperatureabusefirst-in,first-out(FIFO)food safetymanagementhazardanalysiscriticalcontrol point(HACCP)activemanagerialcontrolsurfaceprobeimmersionprobecalibratedbimetallicstemmedthermometerairprobe

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