SituationalFactorsHand-ContactSurfaceCommerciallyProcessedContaminationMediaInfluencesTemperatureDangerZoneFoodIntoleranceReady-to-eatFoodsIndividualInfluencesCleanCholesterolEnvironmentalInfluencesPre-PreparationWorkPlan%DailyValueCulturalInfluencesSanitizerNutrientFoodAllergyNutrient-DenseFoodPsychologicalInfluencesTemperatureAbuseDovetailingTechnologicalInfluencesMarketOrderSanitizeFiberEconomicInfluences Cross-ContactHazardPathogenPhysiologicalInfluencesFatsFoodRecipeMineralsFood-ContactSurfaceTimetableCollaborationCarbohydratesCross-ContaminationWellnessNutritionFactsLabelContactTimeExternalInfluencesSituationalFactorsHand-ContactSurfaceCommerciallyProcessedContaminationMediaInfluencesTemperatureDangerZoneFoodIntoleranceReady-to-eatFoodsIndividualInfluencesCleanCholesterolEnvironmentalInfluencesPre-PreparationWorkPlan%DailyValueCulturalInfluencesSanitizerNutrientFoodAllergyNutrient-DenseFoodPsychologicalInfluencesTemperatureAbuseDovetailingTechnologicalInfluencesMarketOrderSanitizeFiberEconomicInfluences Cross-ContactHazardPathogenPhysiologicalInfluencesFatsFoodRecipeMineralsFood-ContactSurfaceTimetableCollaborationCarbohydratesCross-ContaminationWellnessNutritionFactsLabelContactTimeExternalInfluences

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