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.

1. 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
2. beef, especially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.
   E-Coli
3. 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
4. Internal temp for eggs being served on a buffet
   155 degrees F
5. What does the A in FAT TOM stand for?
   Acidity
6. FBI- raw and undercooked poultry and other meat, raw milk and untreated water.
   Campylobacter jejuni
7. Where should you store poultry in the fridge?
   bottom shelf of fridge
8. Internal Temp for poultry
   165 degrees F
9. You shouldn't leave food in the TDZ for ___ hours.
   2 hours
10. Not safe place to thaw frozen foods
    On the counter
11. Raw or undercooked seafood
    Anisakidae (round worms)
12. FBI- improperly prepared home-canned foods; honey should not be fed to children less than 12 months old.
    Clostridium botulinum
13. What does the F in FAT TOM stand for?
    Food
14. Where do we store ready to eat foods in the fridge?
    top shelf of fridge
15. 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
16. undercooked food, contaminated water or ice.
    Giardia Lamblia
17. salads, unclean water, and any food handled by someone who is infected with the bacterium.
    Shigella
18. cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products) that are held too long at room temperature.
    Staphylococcus aureus
19. What do the 2 Ts in FAT TOM stand for?
    Time & Temperature
20. Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods
    Clostridium Perfringens
21. Improperly cooked pork and wild game
    Trichinella Spiralis
22. Use this to insure internal temperatures are at the proper temperature.
    Thermometer
23. Meats, stews, gravies, sauces, cereal products, rice, custards and corn starch
    Bacillus cereus
24. Moldy grains, corn, corn products, peanuts, pecans, walnuts, milk.
    Mycotoxins
25. What does the O in FAT TOM stand for?
    Oxygen
26. Living creatures seen only through a microscope
    Microorganisms
27. What does the M in FAT TOM stand for?
    Moisture
28. The range for the temperature danger zone
    41-135 degrees F
29. The length of time you must wash your hands for.
    20 seconds
30. raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.
    Salmonella
31. Safe place to thaw frozen foods.
    In the fridge
32. 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
33. 4 food safety rules
    Clean, Separate, cook and Chill