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