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