Sanitizer Hand- Contact Surface External Influences Timetable Nutrition Facts Label Contamination Clean Wellness Nutrient Individual Influences % Daily Value Commercially Processed Temperature Abuse Sanitize Hazard Ready- to-eat Foods Situational Factors Minerals Cross- Contamination Pathogen Food- Contact Surface Fats Food Allergy Work Plan Psychological Influences Carbohydrates Cultural Influences Technological Influences Physiological Influences Cholesterol Temperature Danger Zone Collaboration Environmental Influences Economic Influences Food Intolerance Nutrient- Dense Food Cross- Contact Dovetailing Pre- Preparation Media Influences Contact Time Fiber Recipe Market Order Food Sanitizer Hand- Contact Surface External Influences Timetable Nutrition Facts Label Contamination Clean Wellness Nutrient Individual Influences % Daily Value Commercially Processed Temperature Abuse Sanitize Hazard Ready- to-eat Foods Situational Factors Minerals Cross- Contamination Pathogen Food- Contact Surface Fats Food Allergy Work Plan Psychological Influences Carbohydrates Cultural Influences Technological Influences Physiological Influences Cholesterol Temperature Danger Zone Collaboration Environmental Influences Economic Influences Food Intolerance Nutrient- Dense Food Cross- Contact Dovetailing Pre- Preparation Media Influences Contact Time Fiber Recipe Market Order Food
(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.
Sanitizer
Hand-Contact Surface
External Influences
Timetable
Nutrition Facts Label
Contamination
Clean
Wellness
Nutrient
Individual Influences
% Daily Value
Commercially Processed
Temperature Abuse
Sanitize
Hazard
Ready-to-eat Foods
Situational Factors
Minerals
Cross-Contamination
Pathogen
Food-Contact Surface
Fats
Food Allergy
Work Plan
Psychological Influences
Carbohydrates
Cultural Influences
Technological Influences
Physiological Influences
Cholesterol
Temperature Danger Zone
Collaboration
Environmental Influences
Economic Influences
Food Intolerance
Nutrient-Dense Food
Cross-Contact
Dovetailing
Pre-Preparation
Media Influences
Contact Time
Fiber
Recipe
Market Order
Food