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