Anothername forfood borneillness is...Foodpoisoning.A foodborneillness isa...Illness thatcomes fromcontaminatedfood.People whoare morelikely to getsick or moresick are...Elders,children, andpeople whoare alreadysick.Bacteriamake...Dangeroustoxins thatcan be killedby cookingfood.You shouldnot keep foodin the DangerZone formore than...4minutes.FATTOM iswhat...Bacterianeeds togrow fast.Virusesaresmallerthan...Bacteria.Biologicalhazardsinclude...Bacteria,viruses,andparasites.Crosscontaminationis when...Food crossesor transferswith food,physical, orchemicalhazards.Pathogensinclude...Bacteria,viruses,parasites,fungi, toxins,and poisoning.Ice isa...Ready to eatfood and canbecontaminated.FATTOMmeans...Food, acidity,temperature,time, oxygen,and moisture.A healthinspectorsjob is to...Make sure afood place isclean, safe,and properlymaintainedBacteriagrow bestin foodsthat are..Moist.People whoare lesslikely to getsick are...Adults andpeoplewho arehealthy.Seeds,bones,and fruitpits...Shouldberemoved.Bacteriacandoublein...20minutes.Fruits andvegetablesneed to bewashedwith...Portablewater.(Drinkablewater)A foodborneoutbreakis when...Two or morepeople getsick from thesame place.Bacteria growfastest intemperaturesof...45 degreesFahrenheitthrough 135degreesFahrenheit, this isknown as theDanger Zone,Bacteriafavor foodthat are...Rich inprotein.7 examplesof physicalhazardsare...Glass, hair,dirt, jewelry,metal,bandages, andfingernails.Pathogensare...Dangerousmicro-organisms.Virusesneeda...Host to helpthemmultiply, thishost can befood.Anothername forfood borneillness is...Foodpoisoning.A foodborneillness isa...Illness thatcomes fromcontaminatedfood.People whoare morelikely to getsick or moresick are...Elders,children, andpeople whoare alreadysick.Bacteriamake...Dangeroustoxins thatcan be killedby cookingfood.You shouldnot keep foodin the DangerZone formore than...4minutes.FATTOM iswhat...Bacterianeeds togrow fast.Virusesaresmallerthan...Bacteria.Biologicalhazardsinclude...Bacteria,viruses,andparasites.Crosscontaminationis when...Food crossesor transferswith food,physical, orchemicalhazards.Pathogensinclude...Bacteria,viruses,parasites,fungi, toxins,and poisoning.Ice isa...Ready to eatfood and canbecontaminated.FATTOMmeans...Food, acidity,temperature,time, oxygen,and moisture.A healthinspectorsjob is to...Make sure afood place isclean, safe,and properlymaintainedBacteriagrow bestin foodsthat are..Moist.People whoare lesslikely to getsick are...Adults andpeoplewho arehealthy.Seeds,bones,and fruitpits...Shouldberemoved.Bacteriacandoublein...20minutes.Fruits andvegetablesneed to bewashedwith...Portablewater.(Drinkablewater)A foodborneoutbreakis when...Two or morepeople getsick from thesame place.Bacteria growfastest intemperaturesof...45 degreesFahrenheitthrough 135degreesFahrenheit, this isknown as theDanger Zone,Bacteriafavor foodthat are...Rich inprotein.7 examplesof physicalhazardsare...Glass, hair,dirt, jewelry,metal,bandages, andfingernails.Pathogensare...Dangerousmicro-organisms.Virusesneeda...Host to helpthemmultiply, thishost can befood.

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.


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  1. Food poisoning.
    Another name for food borne illness is...
  2. Illness that comes from contaminated food.
    A food borne illness is a...
  3. Elders, children, and people who are already sick.
    People who are more likely to get sick or more sick are...
  4. Dangerous toxins that can be killed by cooking food.
    Bacteria make...
  5. 4 minutes.
    You should not keep food in the Danger Zone for more than...
  6. Bacteria needs to grow fast.
    FAT TOM is what...
  7. Bacteria.
    Viruses are smaller than...
  8. Bacteria, viruses, and parasites.
    Biological hazards include...
  9. Food crosses or transfers with food, physical, or chemical hazards.
    Cross contamination is when...
  10. Bacteria, viruses, parasites, fungi, toxins, and poisoning.
    Pathogens include...
  11. Ready to eat food and can be contaminated.
    Ice is a...
  12. Food, acidity, temperature, time, oxygen, and moisture.
    FAT TOM means...
  13. Make sure a food place is clean, safe, and properly maintained
    A health inspectors job is to...
  14. Moist.
    Bacteria grow best in foods that are..
  15. Adults and people who are healthy.
    People who are less likely to get sick are...
  16. Should be removed.
    Seeds, bones, and fruit pits...
  17. 20 minutes.
    Bacteria can double in...
  18. Portable water. (Drinkable water)
    Fruits and vegetables need to be washed with...
  19. Two or more people get sick from the same place.
    A food borne outbreak is when...
  20. 45 degrees Fahrenheit through 135 degrees Fahrenheit, this is known as the Danger Zone,
    Bacteria grow fastest in temperatures of...
  21. Rich in protein.
    Bacteria favor food that are...
  22. Glass, hair, dirt, jewelry, metal, bandages, and fingernails.
    7 examples of physical hazards are...
  23. Dangerous micro-organisms.
    Pathogens are...
  24. Host to help them multiply, this host can be food.
    Viruses need a...