EqualEmploymentOpportunityCommissionContact time,temperature,andconcentrationWashinghandsDeniedresponsibilityfor theguests'problemNotify & trainemployeesaboutdangerouschemicals inthe workplace2.2Repeatingorders back toguest beforesubmitting themto the kitchenShort &unpolishedEmpathyButcherCross-contaminationSend athank-you noteAsk,"Am I indanger?"Conduction4PathogensgrowrapidlyIdentifydesired jobcharateristicsExclude thefood handlerand send thefood handlerhomemiseenplacePastryPenetrationDry andunpeeledin a cool,dark areaHow & whenemployeesshouldrespond toemergenciesIcecreamEqualEmploymentOpportunityCommissionContact time,temperature,andconcentrationWashinghandsDeniedresponsibilityfor theguests'problemNotify & trainemployeesaboutdangerouschemicals inthe workplace2.2Repeatingorders back toguest beforesubmitting themto the kitchenShort &unpolishedEmpathyButcherCross-contaminationSend athank-you noteAsk,"Am I indanger?"Conduction4PathogensgrowrapidlyIdentifydesired jobcharateristicsExclude thefood handlerand send thefood handlerhomemiseenplacePastryPenetrationDry andunpeeledin a cool,dark areaHow & whenemployeesshouldrespond toemergenciesIcecream

ProStart I #4 - 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
  1. Equal Employment Opportunity Commission
  2. Contact time, temperature, and concentration
  3. Washing hands
  4. Denied responsibility for the guests' problem
  5. Notify & train employees about dangerous chemicals in the workplace
  6. 2.2
  7. Repeating orders back to guest before submitting them to the kitchen
  8. Short & unpolished
  9. Empathy
  10. Butcher
  11. Cross-contamination
  12. Send a thank-you note
  13. Ask, "Am I in danger?"
  14. Conduction
  15. 4
  16. Pathogens grow rapidly
  17. Identify desired job charateristics
  18. Exclude the food handler and send the food handler home
  19. mise en place
  20. Pastry
  21. Penetration
  22. Dry and unpeeled in a cool, dark area
  23. How & when employees should respond to emergencies
  24. Ice cream