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