FoodAllergiesChef'sKnifeFryerBlastchillerOffervs.ServeSteamTableFIFOPhysicalHazardsHACCPMilkKitchenScoopPortionSpoonCompetitiveFoodVegetablesA LaCarteCross-ContaminationNon-ReimbursableMealHealthy,Hunger-FreeKids Act of2010Sharpened CookingThermometerBiologicalHazardsOtherFoodsMinimumcookingTemperaturesMeat /MeatalternativeSmartSnacks inSchoolsFreeMealVegetableSubgroupsReduced-PriceMealFoodPanChemicalHazardsGrains/BreadsOtherFoodsPortionSizeServingSizeParingKnifeFruitsReimbursableMealTongsCross-ContaminationSchoolWellnessPolicyCycleMenuTemperatureDangerZoneSerratedKnifeFATTOMFoodAllergiesChef'sKnifeFryerBlastchillerOffervs.ServeSteamTableFIFOPhysicalHazardsHACCPMilkKitchenScoopPortionSpoonCompetitiveFoodVegetablesA LaCarteCross-ContaminationNon-ReimbursableMealHealthy,Hunger-FreeKids Act of2010Sharpened CookingThermometerBiologicalHazardsOtherFoodsMinimumcookingTemperaturesMeat /MeatalternativeSmartSnacks inSchoolsFreeMealVegetableSubgroupsReduced-PriceMealFoodPanChemicalHazardsGrains/BreadsOtherFoodsPortionSizeServingSizeParingKnifeFruitsReimbursableMealTongsCross-ContaminationSchoolWellnessPolicyCycleMenuTemperatureDangerZoneSerratedKnifeFATTOM

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