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