Non-ReimbursableMealMinimumcookingTemperaturesSerratedKnifeVegetableSubgroupsTemperatureDangerZoneFryerBlastchillerBiologicalHazardsGrains/BreadsHealthy,Hunger-FreeKids Act of2010SteamTableVegetablesFoodPanCross-ContaminationCross-ContaminationChemicalHazardsFruitsServingSizeFreeMealTongsPhysicalHazardsParingKnifeSchoolWellnessPolicyA LaCartePortionSizeCompetitiveFoodCookingThermometerSmartSnacks inSchoolsKitchenScoopHACCPReimbursableMealReduced-PriceMealOtherFoodsCycleMenuMeat /MeatalternativeFIFOOffervs.ServeFATTOMSharpened MilkFoodAllergiesChef'sKnifeOtherFoodsPortionSpoonNon-ReimbursableMealMinimumcookingTemperaturesSerratedKnifeVegetableSubgroupsTemperatureDangerZoneFryerBlastchillerBiologicalHazardsGrains/BreadsHealthy,Hunger-FreeKids Act of2010SteamTableVegetablesFoodPanCross-ContaminationCross-ContaminationChemicalHazardsFruitsServingSizeFreeMealTongsPhysicalHazardsParingKnifeSchoolWellnessPolicyA LaCartePortionSizeCompetitiveFoodCookingThermometerSmartSnacks inSchoolsKitchenScoopHACCPReimbursableMealReduced-PriceMealOtherFoodsCycleMenuMeat /MeatalternativeFIFOOffervs.ServeFATTOMSharpened MilkFoodAllergiesChef'sKnifeOtherFoodsPortionSpoon

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