SanitizeIndividualInfluencesEconomicInfluences RecipeExternalInfluencesFiberCross-ContaminationFood-ContactSurfaceContaminationFatsTemperatureDangerZoneWorkPlanCommerciallyProcessedWellnessSanitizerTimetableEnvironmentalInfluencesFoodFoodIntoleranceTechnologicalInfluencesCulturalInfluencesNutrient-DenseFoodCholesterolReady-to-eatFoodsNutritionFactsLabelSituationalFactorsPathogenPre-PreparationMarketOrderNutrientCleanFoodAllergyContactTime%DailyValuePsychologicalInfluencesDovetailingCross-ContactMineralsHand-ContactSurfaceCollaborationPhysiologicalInfluencesMediaInfluencesCarbohydratesHazardTemperatureAbuseSanitizeIndividualInfluencesEconomicInfluences RecipeExternalInfluencesFiberCross-ContaminationFood-ContactSurfaceContaminationFatsTemperatureDangerZoneWorkPlanCommerciallyProcessedWellnessSanitizerTimetableEnvironmentalInfluencesFoodFoodIntoleranceTechnologicalInfluencesCulturalInfluencesNutrient-DenseFoodCholesterolReady-to-eatFoodsNutritionFactsLabelSituationalFactorsPathogenPre-PreparationMarketOrderNutrientCleanFoodAllergyContactTime%DailyValuePsychologicalInfluencesDovetailingCross-ContactMineralsHand-ContactSurfaceCollaborationPhysiologicalInfluencesMediaInfluencesCarbohydratesHazardTemperatureAbuse

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