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