Crosscontaminationis when...Food crossesor transferswith food,physical, orchemicalhazards.Pathogensare...Dangerousmicro-organisms.You shouldnot keep foodin the DangerZone formore than...4minutes.Bacteria growfastest intemperaturesof...45 degreesFahrenheitthrough 135degreesFahrenheit, this isknown as theDanger Zone,Bacteriafavor foodthat are...Rich inprotein.Biologicalhazardsinclude...Bacteria,viruses,andparasites.Ice isa...Ready to eatfood and canbecontaminated.Seeds,bones,and fruitpits...Shouldberemoved.Anothername forfood borneillness is...Foodpoisoning.Virusesaresmallerthan...Bacteria.A foodborneillness isa...Illness thatcomes fromcontaminatedfood.A healthinspectorsjob is to...Make sure afood place isclean, safe,and properlymaintainedPeople whoare morelikely to getsick or moresick are...Elders,children, andpeople whoare alreadysick.7 examplesof physicalhazardsare...Glass, hair,dirt, jewelry,metal,bandages, andfingernails.FATTOMmeans...Food, acidity,temperature,time, oxygen,and moisture.A foodborneoutbreakis when...Two or morepeople getsick from thesame place.Fruits andvegetablesneed to bewashedwith...Portablewater.(Drinkablewater)Bacteriamake...Dangeroustoxins thatcan be killedby cookingfood.Bacteriagrow bestin foodsthat are..Moist.Bacteriacandoublein...20minutes.People whoare lesslikely to getsick are...Adults andpeoplewho arehealthy.FATTOM iswhat...Bacterianeeds togrow fast.Pathogensinclude...Bacteria,viruses,parasites,fungi, toxins,and poisoning.Virusesneeda...Host to helpthemmultiply, thishost can befood.Crosscontaminationis when...Food crossesor transferswith food,physical, orchemicalhazards.Pathogensare...Dangerousmicro-organisms.You shouldnot keep foodin the DangerZone formore than...4minutes.Bacteria growfastest intemperaturesof...45 degreesFahrenheitthrough 135degreesFahrenheit, this isknown as theDanger Zone,Bacteriafavor foodthat are...Rich inprotein.Biologicalhazardsinclude...Bacteria,viruses,andparasites.Ice isa...Ready to eatfood and canbecontaminated.Seeds,bones,and fruitpits...Shouldberemoved.Anothername forfood borneillness is...Foodpoisoning.Virusesaresmallerthan...Bacteria.A foodborneillness isa...Illness thatcomes fromcontaminatedfood.A healthinspectorsjob is to...Make sure afood place isclean, safe,and properlymaintainedPeople whoare morelikely to getsick or moresick are...Elders,children, andpeople whoare alreadysick.7 examplesof physicalhazardsare...Glass, hair,dirt, jewelry,metal,bandages, andfingernails.FATTOMmeans...Food, acidity,temperature,time, oxygen,and moisture.A foodborneoutbreakis when...Two or morepeople getsick from thesame place.Fruits andvegetablesneed to bewashedwith...Portablewater.(Drinkablewater)Bacteriamake...Dangeroustoxins thatcan be killedby cookingfood.Bacteriagrow bestin foodsthat are..Moist.Bacteriacandoublein...20minutes.People whoare lesslikely to getsick are...Adults andpeoplewho arehealthy.FATTOM iswhat...Bacterianeeds togrow fast.Pathogensinclude...Bacteria,viruses,parasites,fungi, toxins,and poisoning.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 crosses or transfers with food, physical, or chemical hazards.
    Cross contamination is when...
  2. Dangerous micro-organisms.
    Pathogens are...
  3. 4 minutes.
    You should not keep food in the Danger Zone for more than...
  4. 45 degrees Fahrenheit through 135 degrees Fahrenheit, this is known as the Danger Zone,
    Bacteria grow fastest in temperatures of...
  5. Rich in protein.
    Bacteria favor food that are...
  6. Bacteria, viruses, and parasites.
    Biological hazards include...
  7. Ready to eat food and can be contaminated.
    Ice is a...
  8. Should be removed.
    Seeds, bones, and fruit pits...
  9. Food poisoning.
    Another name for food borne illness is...
  10. Bacteria.
    Viruses are smaller than...
  11. Illness that comes from contaminated food.
    A food borne illness is a...
  12. Make sure a food place is clean, safe, and properly maintained
    A health inspectors job is to...
  13. Elders, children, and people who are already sick.
    People who are more likely to get sick or more sick are...
  14. Glass, hair, dirt, jewelry, metal, bandages, and fingernails.
    7 examples of physical hazards are...
  15. Food, acidity, temperature, time, oxygen, and moisture.
    FAT TOM means...
  16. Two or more people get sick from the same place.
    A food borne outbreak is when...
  17. Portable water. (Drinkable water)
    Fruits and vegetables need to be washed with...
  18. Dangerous toxins that can be killed by cooking food.
    Bacteria make...
  19. Moist.
    Bacteria grow best in foods that are..
  20. 20 minutes.
    Bacteria can double in...
  21. Adults and people who are healthy.
    People who are less likely to get sick are...
  22. Bacteria needs to grow fast.
    FAT TOM is what...
  23. Bacteria, viruses, parasites, fungi, toxins, and poisoning.
    Pathogens include...
  24. Host to help them multiply, this host can be food.
    Viruses need a...