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

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