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