Cross-ContaminationChemicalHazardsOffervs.ServeTongsBiologicalHazardsKitchenScoopPhysicalHazardsCookingThermometerServingSizeFreeMealTemperatureDangerZoneReduced-PriceMealPortionSpoonCompetitiveFoodCycleMenuA LaCarteHACCPVegetableSubgroupsFoodAllergiesHealthy,Hunger-FreeKids Act of2010MinimumcookingTemperaturesSteamTableSchoolWellnessPolicyFATTOMBlastchillerVegetablesSerratedKnifeNon-ReimbursableMealMeat /MeatalternativeFoodPanFryerFruitsSmartSnacks inSchoolsGrains/BreadsChef'sKnifeFIFOPortionSizeSharpened OtherFoodsCross-ContaminationOtherFoodsMilkReimbursableMealParingKnifeCross-ContaminationChemicalHazardsOffervs.ServeTongsBiologicalHazardsKitchenScoopPhysicalHazardsCookingThermometerServingSizeFreeMealTemperatureDangerZoneReduced-PriceMealPortionSpoonCompetitiveFoodCycleMenuA LaCarteHACCPVegetableSubgroupsFoodAllergiesHealthy,Hunger-FreeKids Act of2010MinimumcookingTemperaturesSteamTableSchoolWellnessPolicyFATTOMBlastchillerVegetablesSerratedKnifeNon-ReimbursableMealMeat /MeatalternativeFoodPanFryerFruitsSmartSnacks inSchoolsGrains/BreadsChef'sKnifeFIFOPortionSizeSharpened OtherFoodsCross-ContaminationOtherFoodsMilkReimbursableMealParingKnife

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