FiberWorkPlanFood-ContactSurfacePhysiologicalInfluencesCleanCross-ContactSanitizeTechnologicalInfluencesCulturalInfluencesCommerciallyProcessedCross-ContaminationSanitizerWellnessNutritionFactsLabelCarbohydratesContactTimeFatsContaminationPathogenReady-to-eatFoodsTemperatureDangerZoneTimetableMineralsNutrientFoodIntoleranceSituationalFactorsIndividualInfluencesNutrient-DenseFood%DailyValueMarketOrderExternalInfluencesHand-ContactSurfaceEnvironmentalInfluencesPre-PreparationTemperatureAbuseDovetailingRecipeCholesterolCollaborationMediaInfluencesFoodAllergyEconomicInfluences HazardFoodPsychologicalInfluencesFiberWorkPlanFood-ContactSurfacePhysiologicalInfluencesCleanCross-ContactSanitizeTechnologicalInfluencesCulturalInfluencesCommerciallyProcessedCross-ContaminationSanitizerWellnessNutritionFactsLabelCarbohydratesContactTimeFatsContaminationPathogenReady-to-eatFoodsTemperatureDangerZoneTimetableMineralsNutrientFoodIntoleranceSituationalFactorsIndividualInfluencesNutrient-DenseFood%DailyValueMarketOrderExternalInfluencesHand-ContactSurfaceEnvironmentalInfluencesPre-PreparationTemperatureAbuseDovetailingRecipeCholesterolCollaborationMediaInfluencesFoodAllergyEconomicInfluences HazardFoodPsychologicalInfluences

Foods 1 Terms - 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. Fiber
  2. Work Plan
  3. Food-Contact Surface
  4. Physiological Influences
  5. Clean
  6. Cross-Contact
  7. Sanitize
  8. Technological Influences
  9. Cultural Influences
  10. Commercially Processed
  11. Cross-Contamination
  12. Sanitizer
  13. Wellness
  14. Nutrition Facts Label
  15. Carbohydrates
  16. Contact Time
  17. Fats
  18. Contamination
  19. Pathogen
  20. Ready-to-eat Foods
  21. Temperature Danger Zone
  22. Timetable
  23. Minerals
  24. Nutrient
  25. Food Intolerance
  26. Situational Factors
  27. Individual Influences
  28. Nutrient-Dense Food
  29. % Daily Value
  30. Market Order
  31. External Influences
  32. Hand-Contact Surface
  33. Environmental Influences
  34. Pre-Preparation
  35. Temperature Abuse
  36. Dovetailing
  37. Recipe
  38. Cholesterol
  39. Collaboration
  40. Media Influences
  41. Food Allergy
  42. Economic Influences
  43. Hazard
  44. Food
  45. Psychological Influences