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

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