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 F in FAT TOM stand for?
   Food
2. Raw or undercooked seafood
   Anisakidae (round worms)
3. 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
4. Where do we store ready to eat foods in the fridge?
   top shelf of fridge
5. What does the A in FAT TOM stand for?
   Acidity
6. The range for the temperature danger zone
   41-135 degrees F
7. 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
   Norovirus
8. Internal temp for eggs being served on a buffet
   155 degrees F
9. Where should you store poultry in the fridge?
   bottom shelf of fridge
10. cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products) that are held too long at room temperature.
    Staphylococcus aureus
11. Meats, stews, gravies, sauces, cereal products, rice, custards and corn starch
    Bacillus cereus
12. raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.
    Salmonella
13. Not safe place to thaw frozen foods
    On the counter
14. What do the 2 Ts in FAT TOM stand for?
    Time & Temperature
15. The length of time you must wash your hands for.
    20 seconds
16. Safe place to thaw frozen foods.
    In the fridge
17. beef, especially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.
    E-Coli 0157:H7
18. Undercooked or raw seafood, such as shellfish
    Vibrio parahaemolyticus
19. 4 food safety rules
    Clean, Separate, cook and Chill
20. Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods
    C. Perfringens
21. Undercooked or raw seafood, such as shellfish (especially oysters)
    Vibrio vulnificus
22. What does the M in FAT TOM stand for?
    Moisture
23. You shouldn't leave food in the TDZ for ___ hours.
    2 hours
24. FBI- improperly prepared home-canned foods; honey should not be fed to children less than 12 months old.
    Clostridium botulinum
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. salads, unclean water, and any food handled by someone who is infected with the bacterium.
    Shigella
27. What does the O in FAT TOM stand for?
    Oxygen
28. Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water
    Cryptosporidium
29. Internal Temp for poultry
    165 degrees F
30. Various types of fresh produce (imported berries, lettuce, basil)
    Cyclospora cayetanensis
31. Improperly cooked pork and wild game
    Trichinella Spiralis
32. Water or food contaminated with human feces
    E-Coli producing toxin
33. FBI- raw and undercooked poultry and other meat, raw milk and untreated water.
    Campylobacter jejuni