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