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

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