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