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