What colorpants doesdining wearfor theiruniform?What are the4 keybehaviors inthe Nobelselling Point?How manyseconds shouldyou scrub yourhands duringhand washing?Name yourmanagementteam andtheir positionName 3cookingmethodsIDonated tothe CSLCares fundWhatconsistenceshould pureefood be?What itemsshould beregularlyavailableWhere isthe firstaid kitlocated?Whenshould youwash yourhands?What is theAssociateReferralProgram?How many timesa day are thefreezer andrefrigeratortempsdocumented?What is theproperinternaltemperatureof poultry?What is thetemperaturedangerzone?WhatdoesHACCPstand for?What shouldyou put inthe diningroom beforemopping?What documentcontainsresident photo,allergies andtype of diet?what is thepropertemperaturefor therefrigerator?What is thepropertemperaturefor thefreezer?Whattemperatureshould coldfood be heldat?Suggest aCoworker forEOMwith why in theemployee of themonth box. Mustinclude yourname tooName the 4differentdiets wecurrentlyhaveWhat needsto happen toevery servedfood item?What isthe area ofrefuge for?Where?What ismechanicallysoft meat?Who do youreport to ifyou suspectabuse?Name thecompartmentsof the 3compartmentsinkWhattemperatureshould hotfood be heldat?What is theEmployeeAssistanceProgram(EAP)Name 3 ofthe 6CoreValuesWho isour fooddeliverycompany?Name thetypes ofthickenedliquids.What is thered bucket inthe kitchenused forWhat isthe cellphonepolicy?Name thebacteriafound onuncookedchicken?What colorpants doesdining wearfor theiruniform?What are the4 keybehaviors inthe Nobelselling Point?How manyseconds shouldyou scrub yourhands duringhand washing?Name yourmanagementteam andtheir positionName 3cookingmethodsIDonated tothe CSLCares fundWhatconsistenceshould pureefood be?What itemsshould beregularlyavailableWhere isthe firstaid kitlocated?Whenshould youwash yourhands?What is theAssociateReferralProgram?How many timesa day are thefreezer andrefrigeratortempsdocumented?What is theproperinternaltemperatureof poultry?What is thetemperaturedangerzone?WhatdoesHACCPstand for?What shouldyou put inthe diningroom beforemopping?What documentcontainsresident photo,allergies andtype of diet?what is thepropertemperaturefor therefrigerator?What is thepropertemperaturefor thefreezer?Whattemperatureshould coldfood be heldat?Suggest aCoworker forEOMwith why in theemployee of themonth box. Mustinclude yourname tooName the 4differentdiets wecurrentlyhaveWhat needsto happen toevery servedfood item?What isthe area ofrefuge for?Where?What ismechanicallysoft meat?Who do youreport to ifyou suspectabuse?Name thecompartmentsof the 3compartmentsinkWhattemperatureshould hotfood be heldat?What is theEmployeeAssistanceProgram(EAP)Name 3 ofthe 6CoreValuesWho isour fooddeliverycompany?Name thetypes ofthickenedliquids.What is thered bucket inthe kitchenused forWhat isthe cellphonepolicy?Name thebacteriafound onuncookedchicken?

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