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

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Bacteria, viruses, parasites, fungi, toxins, and poisoning.
    Pathogens include...
  2. Bacteria needs to grow fast.
    FAT TOM is what...
  3. Make sure a food place is clean, safe, and properly maintained
    A health inspectors job is to...
  4. Two or more people get sick from the same place.
    A food borne outbreak is when...
  5. Moist.
    Bacteria grow best in foods that are..
  6. Bacteria, viruses, and parasites.
    Biological hazards include...
  7. Food, acidity, temperature, time, oxygen, and moisture.
    FAT TOM means...
  8. Ready to eat food and can be contaminated.
    Ice is a...
  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. 20 minutes.
    Bacteria can double in...
  12. Elders, children, and people who are already sick.
    People who are more likely to get sick or more sick are...
  13. Dangerous toxins that can be killed by cooking food.
    Bacteria make...
  14. Dangerous micro-organisms.
    Pathogens are...
  15. Host to help them multiply, this host can be food.
    Viruses need a...
  16. Glass, hair, dirt, jewelry, metal, bandages, and fingernails.
    7 examples of physical hazards are...
  17. Rich in protein.
    Bacteria favor food that are...
  18. Food crosses or transfers with food, physical, or chemical hazards.
    Cross contamination is when...
  19. 45 degrees Fahrenheit through 135 degrees Fahrenheit, this is known as the Danger Zone,
    Bacteria grow fastest in temperatures of...
  20. Portable water. (Drinkable water)
    Fruits and vegetables need to be washed with...
  21. Bacteria.
    Viruses are smaller than...
  22. Illness that comes from contaminated food.
    A food borne illness is a...
  23. Adults and people who are healthy.
    People who are less likely to get sick are...
  24. Should be removed.
    Seeds, bones, and fruit pits...