(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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Who is our food delivery company?
Suggest a
Coworker for
EOM
with why in the
employee of the
month box. Must
include your
name too
Name 3 of the 6 Core Values
I
Donated to the CSL Cares fund
How many seconds should you scrub your hands during hand washing?
What items should be regularly available
What is the red bucket in the kitchen used for
What is the cell phone policy?
What temperature
should cold food be held at?
What needs to happen to every served food item?
What is the proper temperature for the freezer?
What is the Associate Referral Program?
What is the proper internal temperature of poultry?
What is the area of refuge for? Where?
what is the proper temperature for the refrigerator?
Who do you report to if you suspect abuse?
What temperature should hot food be held at?
Name 3 cooking methods
What is the Employee Assistance Program (EAP)
Where is the first aid kit located?
Name the
bacteria found on uncooked chicken?
What consistence should puree food be?
How many times a day are the freezer and refrigerator temps documented?
Name the types of thickened liquids.
What does HACCP stand for?
What is the temperature danger zone?
What document contains resident photo, allergies and type of diet?
Name your management team and their position
What should you put in the dining room before mopping?
What are the
4 key behaviors in the Nobel selling Point?
When should you wash your hands?
Name the compartments of the 3 compartment sink
Name the 4 different diets we currently have
What is mechanically soft meat?
What color pants does dining wear for their uniform?
