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

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