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

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