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