Untitled Bingo

Untitled Bingo Card
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This bingo card has a free space and 73 words: 1), 2), 3), 4), 5), 6), 7), 8), 9), 10), 11), 12), 13), 14), 15), 16), 17), 18), 19), Procuring and managing wines, Conducting wine service, Supervising wine serving, Collaborating with winemakers to upgrade selections, Providing wine recommendations to guests, Designing the wine list, 20), 21), 22), 23), 24), 25), 26), 27), 28), 29), 30), 31), 32), 33), 34), 36) A percentage added on to the bill, 37) 5-63, bactereia splits in half every 20 mins, 38) 75 degrees for 2 minutes, 39) Bottom of fridge, 40) Newspaper, TV, radio, magazines, social media, 41) Large audience, specific groups targeted, personal connection, advertisement of business, increase in profit, 42) Negative reviews, loss of business, incorrect messages to audience, fake reviews, 43) Comfortable, well lit, nicely decorated, spacious, 44) Clearly lit up & signposting to assembly point, 45) First impression, sets standards, 46) Space available, quantities of food made, number of customers, 47) Prevents waste & cross contamination, 56) First in first out, 58) Human resources (HR), 59) Manager of kitchen/head chef, 60) Accident form, 62) Sturdy, well fitting, non slip, toe protectors, full shoe, 63) Health & Safety At Work Act, 64) Reporting of injuries, diseases & dangerous occurrences regulations, 65) Personal protective equipment, 66) Control of substances hazardous to health, 67) Manual handling operations regulation, 68) Something that causes harm, 69) How likely someone will be harmed by the hazard, 70) A way to reduce the risk of a hazard from causing harm, 71) Hazard Analysis Critical control point, 72) Products are safe to eat, as expected, 74) -18 to -21, 76) Headache, weakness, feeling cold, nausea, loss of appetite, aching muscles, 77) Campylobacter, salmonella, clostridium perfringens, e coli, listeria, staphylococcus aureus & bacillus cereus, 78) Severe reaction, can be fatal, swollen tongue, difficulty breathing, 79) Environmental Health Officer and 80) Take pictures, take food samples, turn up unannounced, check HACCP plan & documentation, check food storage, check storage temps.

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