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

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