flow offoodTCSicewaterbathactivemanagerialcontrolairprobesurfaceprobefirst-in,first-out(FIFO)shellstockID tegsbimetallicstemmedthermometerice-pointmethodboilingphysicalcontaminantpenetrativeprobeapprovedfoodsourcetime-temperatureabusehazardanalysiscriticalcontrol point(HACCP)calibratedchemicalcontaminantfood safetymanagementbiologicalcontaminantimmersionprobecross-contaminationoff siteserviceicepaddlesflow offoodTCSicewaterbathactivemanagerialcontrolairprobesurfaceprobefirst-in,first-out(FIFO)shellstockID tegsbimetallicstemmedthermometerice-pointmethodboilingphysicalcontaminantpenetrativeprobeapprovedfoodsourcetime-temperatureabusehazardanalysiscriticalcontrol point(HACCP)calibratedchemicalcontaminantfood safetymanagementbiologicalcontaminantimmersionprobecross-contaminationoff siteserviceicepaddles

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