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