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