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

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