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

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