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