What is thepropertemperaturefor thefreezer?How manyseconds shouldyou scrub yourhands duringhand washing?What is theproperinternaltemperatureof poultry?what is thepropertemperaturefor therefrigerator?What needsto happen toevery servedfood item?Name thecompartmentsof the 3compartmentsinkSuggest aCoworker forEOMwith why in theemployee of themonth box. Mustinclude yourname tooHow many timesa day are thefreezer andrefrigeratortempsdocumented?What colorpants doesdining wearfor theiruniform?IDonated tothe CSLCares fundName yourmanagementteam andtheir positionName the 4differentdiets wecurrentlyhaveWhat is theEmployeeAssistanceProgram(EAP)What isthe area ofrefuge for?Where?What ismechanicallysoft meat?What are the4 keybehaviors inthe Nobelselling Point?Where isthe firstaid kitlocated?Who do youreport to ifyou suspectabuse?What itemsshould beregularlyavailableWhatconsistenceshould pureefood be?Whattemperatureshould hotfood be heldat?What documentcontainsresident photo,allergies andtype of diet?What is thered bucket inthe kitchenused forWhat isthe cellphonepolicy?WhatdoesHACCPstand for?Name thetypes ofthickenedliquids.What is theAssociateReferralProgram?What shouldyou put inthe diningroom beforemopping?What is thetemperaturedangerzone?Name 3cookingmethodsWho isour fooddeliverycompany?Whattemperatureshould coldfood be heldat?Whenshould youwash yourhands?Name 3 ofthe 6CoreValuesName thebacteriafound onuncookedchicken?What is thepropertemperaturefor thefreezer?How manyseconds shouldyou scrub yourhands duringhand washing?What is theproperinternaltemperatureof poultry?what is thepropertemperaturefor therefrigerator?What needsto happen toevery servedfood item?Name thecompartmentsof the 3compartmentsinkSuggest aCoworker forEOMwith why in theemployee of themonth box. Mustinclude yourname tooHow many timesa day are thefreezer andrefrigeratortempsdocumented?What colorpants doesdining wearfor theiruniform?IDonated tothe CSLCares fundName yourmanagementteam andtheir positionName the 4differentdiets wecurrentlyhaveWhat is theEmployeeAssistanceProgram(EAP)What isthe area ofrefuge for?Where?What ismechanicallysoft meat?What are the4 keybehaviors inthe Nobelselling Point?Where isthe firstaid kitlocated?Who do youreport to ifyou suspectabuse?What itemsshould beregularlyavailableWhatconsistenceshould pureefood be?Whattemperatureshould hotfood be heldat?What documentcontainsresident photo,allergies andtype of diet?What is thered bucket inthe kitchenused forWhat isthe cellphonepolicy?WhatdoesHACCPstand for?Name thetypes ofthickenedliquids.What is theAssociateReferralProgram?What shouldyou put inthe diningroom beforemopping?What is thetemperaturedangerzone?Name 3cookingmethodsWho isour fooddeliverycompany?Whattemperatureshould coldfood be heldat?Whenshould youwash yourhands?Name 3 ofthe 6CoreValuesName 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 is the proper temperature for the freezer?
  2. How many seconds should you scrub your hands during hand washing?
  3. What is the proper internal temperature of poultry?
  4. what is the proper temperature for the refrigerator?
  5. What needs to happen to every served food item?
  6. Name the compartments of the 3 compartment sink
  7. Suggest a Coworker for EOM with why in the employee of the month box. Must include your name too
  8. How many times a day are the freezer and refrigerator temps documented?
  9. What color pants does dining wear for their uniform?
  10. I Donated to the CSL Cares fund
  11. Name your management team and their position
  12. Name the 4 different diets we currently have
  13. What is the Employee Assistance Program (EAP)
  14. What is the area of refuge for? Where?
  15. What is mechanically soft meat?
  16. What are the 4 key behaviors in the Nobel selling Point?
  17. Where is the first aid kit located?
  18. Who do you report to if you suspect abuse?
  19. What items should be regularly available
  20. What consistence should puree food be?
  21. What temperature should hot food be held at?
  22. What document contains resident photo, allergies and type of diet?
  23. What is the red bucket in the kitchen used for
  24. What is the cell phone policy?
  25. What does HACCP stand for?
  26. Name the types of thickened liquids.
  27. What is the Associate Referral Program?
  28. What should you put in the dining room before mopping?
  29. What is the temperature danger zone?
  30. Name 3 cooking methods
  31. Who is our food delivery company?
  32. What temperature should cold food be held at?
  33. When should you wash your hands?
  34. Name 3 of the 6 Core Values
  35. Name the bacteria found on uncooked chicken?