TemperatureDangerZoneReduced-PriceMealBiologicalHazardsVegetablesHACCPA LaCarteKitchenScoopSerratedKnifePhysicalHazardsPortionSizeHealthy,Hunger-FreeKids Act of2010FruitsSharpened VegetableSubgroupsCompetitiveFoodOffervs.ServeCycleMenuTongsFIFOFryerReimbursableMealSmartSnacks inSchoolsChemicalHazardsOtherFoodsPortionSpoonNon-ReimbursableMealFATTOMParingKnifeOtherFoodsFreeMealFoodAllergiesCookingThermometerSchoolWellnessPolicyMeat /MeatalternativeCross-ContaminationChef'sKnifeMinimumcookingTemperaturesCross-ContaminationSteamTableServingSizeFoodPanBlastchillerMilkGrains/BreadsTemperatureDangerZoneReduced-PriceMealBiologicalHazardsVegetablesHACCPA LaCarteKitchenScoopSerratedKnifePhysicalHazardsPortionSizeHealthy,Hunger-FreeKids Act of2010FruitsSharpened VegetableSubgroupsCompetitiveFoodOffervs.ServeCycleMenuTongsFIFOFryerReimbursableMealSmartSnacks inSchoolsChemicalHazardsOtherFoodsPortionSpoonNon-ReimbursableMealFATTOMParingKnifeOtherFoodsFreeMealFoodAllergiesCookingThermometerSchoolWellnessPolicyMeat /MeatalternativeCross-ContaminationChef'sKnifeMinimumcookingTemperaturesCross-ContaminationSteamTableServingSizeFoodPanBlastchillerMilkGrains/Breads

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