FATTOMFruitsBiologicalHazardsOtherFoodsMilkTemperatureDangerZoneFoodAllergiesHACCPBlastchillerPhysicalHazardsSerratedKnifeFryerKitchenScoopFreeMealMeat /MeatalternativeChemicalHazardsFIFOOtherFoodsCookingThermometerCross-ContaminationChef'sKnifeSteamTableTongsMinimumcookingTemperaturesVegetableSubgroupsCross-ContaminationNon-ReimbursableMealHealthy,Hunger-FreeKids Act of2010Sharpened SmartSnacks inSchoolsReimbursableMealFoodPanParingKnifeSchoolWellnessPolicyGrains/BreadsServingSizeCycleMenuPortionSpoonOffervs.ServeReduced-PriceMealVegetablesCompetitiveFoodA LaCartePortionSizeFATTOMFruitsBiologicalHazardsOtherFoodsMilkTemperatureDangerZoneFoodAllergiesHACCPBlastchillerPhysicalHazardsSerratedKnifeFryerKitchenScoopFreeMealMeat /MeatalternativeChemicalHazardsFIFOOtherFoodsCookingThermometerCross-ContaminationChef'sKnifeSteamTableTongsMinimumcookingTemperaturesVegetableSubgroupsCross-ContaminationNon-ReimbursableMealHealthy,Hunger-FreeKids Act of2010Sharpened SmartSnacks inSchoolsReimbursableMealFoodPanParingKnifeSchoolWellnessPolicyGrains/BreadsServingSizeCycleMenuPortionSpoonOffervs.ServeReduced-PriceMealVegetablesCompetitiveFoodA LaCartePortionSize

(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.


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