BacilluscereusMeats, stews,gravies, sauces,cereal products,rice, custardsand corn starchMoistureWhat doesthe M inFAT TOMstand for?HepatitisARaw produce,contaminated drinkingwater, uncooked foodsand cooked foods thatare not reheated aftercontact with aninfected food handler;shellfish fromcontaminated watersClostridiumbotulinumFBI- improperlyprepared home-canned foods;honey should notbe fed to childrenless than 12 monthsold.155degreesFInternal tempfor eggsbeing servedon a buffetIn thefridgeSafe placeto thawfrozenfoods.Time &TemperatureWhat dothe 2 Ts inFAT TOMstand for?TrichinellaSpiralisImproperlycookedpork andwild gameSalmonellaraw and undercookedeggs, undercookedpoultry and meat,fresh fruits andvegetables, andunpasteurized dairyproducts.MicroorganismsLivingcreaturesseen onlythrough amicroscopeShigellasalads, uncleanwater, and anyfood handled bysomeone who isinfected with thebacterium.Clean,Separate,cook andChill4 foodsafetyrules20secondsThe length oftime youmust washyour handsfor.NorowalkVirusRaw produce,contaminated drinkingwater, uncooked foodsand cooked foods thatare not reheated aftercontact with aninfected food handler;shellfish fromcontaminated watersThermometerUse this toinsure internaltemperaturesare at thepropertemperature.topshelf offridgeWhere dowe storeready to eatfoods in thefridge?ClostridiumPerfringensMeats, poultry,gravy, dried orprecooked foods,time and/ortemperature-abused foods2hoursYoushouldn'tleave food inthe TDZ for___ hours.Staphylococcusaureuscooked foods high inprotein (e.g. cookedham, salads, bakeryproducts, dairyproducts) that areheld too long at roomtemperature.FoodWhat doesthe F inFAT TOMstand for?Anisakidae(roundworms)Raw orundercookedseafoodOxygenWhat doesthe O inFAT TOMstand for?StreptococcusPyogenesMilk, pudding, icecream, eggs, meat pie,egg and potato salads,poultry. Cook foodsthoroughly and coolquickly. Practice strictpersonal hygiene. Usepasteurized dairyproducts.bottomshelf offridgeWhereshould youstore poultryin the fridge?MycotoxinsMoldy grains,corn, cornproducts,peanuts,pecans,walnuts, milk.E-Colibeef, especiallyundercooked or rawhamburger;produce; raw milk;and unpasteurizedjuices and ciders.165degreesFInternalTemp forpoultryGiardiaLambliaundercookedfood,contaminatedwater or ice.AcidityWhat doesthe A inFAT TOMstand for?41-135degreesFThe rangefor thetemperaturedanger zoneOn thecounterNot safeplace tothaw frozenfoodsCampylobacterjejuniFBI- raw andundercookedpoultry and othermeat, raw milk anduntreated water.Listeriamonocytogenesunpasteurized dairyproducts, including softcheeses; sliced delimeats; smoked fish;hot dogs; pate’; anddeli-prepared salads(i.e. egg, ham,seafood, and chickensalads).BacilluscereusMeats, stews,gravies, sauces,cereal products,rice, custardsand corn starchMoistureWhat doesthe M inFAT TOMstand for?HepatitisARaw produce,contaminated drinkingwater, uncooked foodsand cooked foods thatare not reheated aftercontact with aninfected food handler;shellfish fromcontaminated watersClostridiumbotulinumFBI- improperlyprepared home-canned foods;honey should notbe fed to childrenless than 12 monthsold.155degreesFInternal tempfor eggsbeing servedon a buffetIn thefridgeSafe placeto thawfrozenfoods.Time &TemperatureWhat dothe 2 Ts inFAT TOMstand for?TrichinellaSpiralisImproperlycookedpork andwild gameSalmonellaraw and undercookedeggs, undercookedpoultry and meat,fresh fruits andvegetables, andunpasteurized dairyproducts.MicroorganismsLivingcreaturesseen onlythrough amicroscopeShigellasalads, uncleanwater, and anyfood handled bysomeone who isinfected with thebacterium.Clean,Separate,cook andChill4 foodsafetyrules20secondsThe length oftime youmust washyour handsfor.NorowalkVirusRaw produce,contaminated drinkingwater, uncooked foodsand cooked foods thatare not reheated aftercontact with aninfected food handler;shellfish fromcontaminated watersThermometerUse this toinsure internaltemperaturesare at thepropertemperature.topshelf offridgeWhere dowe storeready to eatfoods in thefridge?ClostridiumPerfringensMeats, poultry,gravy, dried orprecooked foods,time and/ortemperature-abused foods2hoursYoushouldn'tleave food inthe TDZ for___ hours.Staphylococcusaureuscooked foods high inprotein (e.g. cookedham, salads, bakeryproducts, dairyproducts) that areheld too long at roomtemperature.FoodWhat doesthe F inFAT TOMstand for?Anisakidae(roundworms)Raw orundercookedseafoodOxygenWhat doesthe O inFAT TOMstand for?StreptococcusPyogenesMilk, pudding, icecream, eggs, meat pie,egg and potato salads,poultry. Cook foodsthoroughly and coolquickly. Practice strictpersonal hygiene. Usepasteurized dairyproducts.bottomshelf offridgeWhereshould youstore poultryin the fridge?MycotoxinsMoldy grains,corn, cornproducts,peanuts,pecans,walnuts, milk.E-Colibeef, especiallyundercooked or rawhamburger;produce; raw milk;and unpasteurizedjuices and ciders.165degreesFInternalTemp forpoultryGiardiaLambliaundercookedfood,contaminatedwater or ice.AcidityWhat doesthe A inFAT TOMstand for?41-135degreesFThe rangefor thetemperaturedanger zoneOn thecounterNot safeplace tothaw frozenfoodsCampylobacterjejuniFBI- raw andundercookedpoultry and othermeat, raw milk anduntreated water.Listeriamonocytogenesunpasteurized dairyproducts, including softcheeses; sliced delimeats; smoked fish;hot dogs; pate’; anddeli-prepared salads(i.e. egg, ham,seafood, and chickensalads).

FBI & Food Safety - 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. Meats, stews, gravies, sauces, cereal products, rice, custards and corn starch
    Bacillus cereus
  2. What does the M in FAT TOM stand for?
    Moisture
  3. Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters
    Hepatitis A
  4. FBI- improperly prepared home-canned foods; honey should not be fed to children less than 12 months old.
    Clostridium botulinum
  5. Internal temp for eggs being served on a buffet
    155 degrees F
  6. Safe place to thaw frozen foods.
    In the fridge
  7. What do the 2 Ts in FAT TOM stand for?
    Time & Temperature
  8. Improperly cooked pork and wild game
    Trichinella Spiralis
  9. raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.
    Salmonella
  10. Living creatures seen only through a microscope
    Microorganisms
  11. salads, unclean water, and any food handled by someone who is infected with the bacterium.
    Shigella
  12. 4 food safety rules
    Clean, Separate, cook and Chill
  13. The length of time you must wash your hands for.
    20 seconds
  14. Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters
    Norowalk Virus
  15. Use this to insure internal temperatures are at the proper temperature.
    Thermometer
  16. Where do we store ready to eat foods in the fridge?
    top shelf of fridge
  17. Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods
    Clostridium Perfringens
  18. You shouldn't leave food in the TDZ for ___ hours.
    2 hours
  19. cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products) that are held too long at room temperature.
    Staphylococcus aureus
  20. What does the F in FAT TOM stand for?
    Food
  21. Raw or undercooked seafood
    Anisakidae (round worms)
  22. What does the O in FAT TOM stand for?
    Oxygen
  23. Milk, pudding, ice cream, eggs, meat pie, egg and potato salads, poultry. Cook foods thoroughly and cool quickly. Practice strict personal hygiene. Use pasteurized dairy products.
    Streptococcus Pyogenes
  24. Where should you store poultry in the fridge?
    bottom shelf of fridge
  25. Moldy grains, corn, corn products, peanuts, pecans, walnuts, milk.
    Mycotoxins
  26. beef, especially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.
    E-Coli
  27. Internal Temp for poultry
    165 degrees F
  28. undercooked food, contaminated water or ice.
    Giardia Lamblia
  29. What does the A in FAT TOM stand for?
    Acidity
  30. The range for the temperature danger zone
    41-135 degrees F
  31. Not safe place to thaw frozen foods
    On the counter
  32. FBI- raw and undercooked poultry and other meat, raw milk and untreated water.
    Campylobacter jejuni
  33. unpasteurized dairy products, including soft cheeses; sliced deli meats; smoked fish; hot dogs; pate’; and deli-prepared salads (i.e. egg, ham, seafood, and chicken salads).
    Listeria monocytogenes