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