evaluation of aperson's workover a givenperiod of timeUsing slangtocommunicatewith thereaderchemicalcannottoleratefrostsemanticsendospermstereotypeone of theearliestnationwidechainrestaurantsfood, acidity,time, temp,oxygen,moistureFATTOMHow and whenemployeesshouldrespond toemergencieschefpassportconducthazardanalysisso managercan follow upwith the guestsand takecorrectiveactionpurchasefood fromapproved,reputablesupplierlay it on aflat,securesurfacegeneralsafetyauditFAFSA70-125degreestwo or morepeople get thesame illnessafter eatingsame foodEnglish45degreessweetmaintainingprofessionalappearancepurposeof a visionstatementevaluation of aperson's workover a givenperiod of timeUsing slangtocommunicatewith thereaderchemicalcannottoleratefrostsemanticsendospermstereotypeone of theearliestnationwidechainrestaurantsfood, acidity,time, temp,oxygen,moistureFATTOMHow and whenemployeesshouldrespond toemergencieschefpassportconducthazardanalysisso managercan follow upwith the guestsand takecorrectiveactionpurchasefood fromapproved,reputablesupplierlay it on aflat,securesurfacegeneralsafetyauditFAFSA70-125degreestwo or morepeople get thesame illnessafter eatingsame foodEnglish45degreessweetmaintainingprofessionalappearancepurposeof a visionstatement

PS 1 #4 - 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. evaluation of a person's work over a given period of time
  2. Using slang to communicate with the reader
  3. chemical
  4. cannot tolerate frost
  5. semantics
  6. endosperm
  7. stereotype
  8. one of the earliest nationwide chain restaurants
  9. food, acidity, time, temp, oxygen, moisture FATTOM
  10. How and when employees should respond to emergencies
  11. chef
  12. passport
  13. conduct hazard analysis
  14. so manager can follow up with the guests and take corrective action
  15. purchase food from approved, reputable supplier
  16. lay it on a flat, secure surface
  17. general safety audit
  18. FAFSA
  19. 70-125 degrees
  20. two or more people get the same illness after eating same food
  21. English
  22. 45 degrees
  23. sweet
  24. maintaining professional appearance
  25. purpose of a vision statement