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