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