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