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

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