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