Using slangtocommunicatewith thereaderHow and whenemployeesshouldrespond toemergenciesevaluation of aperson's workover a givenperiod of timestereotypepurposeof a visionstatement70-125degreespassportfood, acidity,time, temp,oxygen,moistureFATTOMFAFSAsemanticsconducthazardanalysisone of theearliestnationwidechainrestaurantsendospermsweetlay it on aflat,securesurfacegeneralsafetyaudittwo or morepeople get thesame illnessafter eatingsame foodmaintainingprofessionalappearancepurchasefood fromapproved,reputablesupplierEnglishcannottoleratefrostchemicalchef45degreesso managercan follow upwith the guestsand takecorrectiveactionUsing slangtocommunicatewith thereaderHow and whenemployeesshouldrespond toemergenciesevaluation of aperson's workover a givenperiod of timestereotypepurposeof a visionstatement70-125degreespassportfood, acidity,time, temp,oxygen,moistureFATTOMFAFSAsemanticsconducthazardanalysisone of theearliestnationwidechainrestaurantsendospermsweetlay it on aflat,securesurfacegeneralsafetyaudittwo or morepeople get thesame illnessafter eatingsame foodmaintainingprofessionalappearancepurchasefood fromapproved,reputablesupplierEnglishcannottoleratefrostchemicalchef45degreesso managercan follow upwith the guestsand takecorrectiveaction

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.


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