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