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