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

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