%DailyValueFood-ContactSurfacePhysiologicalInfluencesWorkPlanCleanEconomicInfluences Cross-ContaminationFiberContactTimeDovetailingFoodTemperatureAbuseFoodAllergyCommerciallyProcessedNutrientCarbohydratesPre-PreparationCholesterolSanitizeExternalInfluencesSanitizerHazardTechnologicalInfluencesNutrient-DenseFoodCollaborationMediaInfluencesPsychologicalInfluencesRecipeHand-ContactSurfaceContaminationIndividualInfluencesTimetableNutritionFactsLabelTemperatureDangerZoneCross-ContactWellnessSituationalFactorsPathogenReady-to-eatFoodsEnvironmentalInfluencesFoodIntoleranceMineralsMarketOrderCulturalInfluencesFats%DailyValueFood-ContactSurfacePhysiologicalInfluencesWorkPlanCleanEconomicInfluences Cross-ContaminationFiberContactTimeDovetailingFoodTemperatureAbuseFoodAllergyCommerciallyProcessedNutrientCarbohydratesPre-PreparationCholesterolSanitizeExternalInfluencesSanitizerHazardTechnologicalInfluencesNutrient-DenseFoodCollaborationMediaInfluencesPsychologicalInfluencesRecipeHand-ContactSurfaceContaminationIndividualInfluencesTimetableNutritionFactsLabelTemperatureDangerZoneCross-ContactWellnessSituationalFactorsPathogenReady-to-eatFoodsEnvironmentalInfluencesFoodIntoleranceMineralsMarketOrderCulturalInfluencesFats

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