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