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

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