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

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.


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