BiologicalHazardsSmartSnacks inSchoolsCross-ContaminationGrains/BreadsA LaCarteServingSizePhysicalHazardsVegetablesTongsSchoolWellnessPolicyOtherFoodsPortionSizeReduced-PriceMealSharpened Non-ReimbursableMealReimbursableMealOtherFoodsMinimumcookingTemperaturesCompetitiveFoodTemperatureDangerZoneFreeMealFryerFATTOMMeat /MeatalternativeCookingThermometerFoodAllergiesFIFOHealthy,Hunger-FreeKids Act of2010FoodPanMilkChef'sKnifeFruitsKitchenScoopCycleMenuVegetableSubgroupsParingKnifePortionSpoonSteamTableOffervs.ServeCross-ContaminationBlastchillerHACCPSerratedKnifeChemicalHazardsBiologicalHazardsSmartSnacks inSchoolsCross-ContaminationGrains/BreadsA LaCarteServingSizePhysicalHazardsVegetablesTongsSchoolWellnessPolicyOtherFoodsPortionSizeReduced-PriceMealSharpened Non-ReimbursableMealReimbursableMealOtherFoodsMinimumcookingTemperaturesCompetitiveFoodTemperatureDangerZoneFreeMealFryerFATTOMMeat /MeatalternativeCookingThermometerFoodAllergiesFIFOHealthy,Hunger-FreeKids Act of2010FoodPanMilkChef'sKnifeFruitsKitchenScoopCycleMenuVegetableSubgroupsParingKnifePortionSpoonSteamTableOffervs.ServeCross-ContaminationBlastchillerHACCPSerratedKnifeChemicalHazards

(School) Foodservice Bingo! - 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
  1. Biological Hazards
  2. Smart Snacks in Schools
  3. Cross-Contamination
  4. Grains/Breads
  5. A La Carte
  6. Serving Size
  7. Physical Hazards
  8. Vegetables
  9. Tongs
  10. School Wellness Policy
  11. Other Foods
  12. Portion Size
  13. Reduced-Price Meal
  14. Sharpened
  15. Non-Reimbursable Meal
  16. Reimbursable Meal
  17. Other Foods
  18. Minimum cooking Temperatures
  19. Competitive Food
  20. Temperature Danger Zone
  21. Free Meal
  22. Fryer
  23. FAT TOM
  24. Meat / Meat alternative
  25. Cooking Thermometer
  26. Food Allergies
  27. FIFO
  28. Healthy, Hunger-Free Kids Act of 2010
  29. Food Pan
  30. Milk
  31. Chef's Knife
  32. Fruits
  33. KitchenScoop
  34. Cycle Menu
  35. Vegetable Subgroups
  36. Paring Knife
  37. Portion Spoon
  38. Steam Table
  39. Offer vs. Serve
  40. Cross-Contamination
  41. Blast chiller
  42. HACCP
  43. Serrated Knife
  44. Chemical Hazards