Howand whenemployeesshouldrespond toemergenciesReceivesimpleinformationabout thecandidateNotify and trainemployeesaboutdangerouschemicalsChinaCapInterpersonalSpreadingpathogensfrom onesurface or foodto anotherRouxIn aseparatearea awayfrom foodPortfolioMove it totheRefrigeratorBag orbundle offreshherbsAmericanREpeatingorders back toguest beforesubmitting themto the kitchenEmployerSo the managercan follow upwith the guestsand takecorrectiveaction.33OpenHarrassmentFood,Oxygen,andMoistureConclusionAbilityto bebelievedAddflavorto foodRoastingSolanineHowand whenemployeesshouldrespond toemergenciesReceivesimpleinformationabout thecandidateNotify and trainemployeesaboutdangerouschemicalsChinaCapInterpersonalSpreadingpathogensfrom onesurface or foodto anotherRouxIn aseparatearea awayfrom foodPortfolioMove it totheRefrigeratorBag orbundle offreshherbsAmericanREpeatingorders back toguest beforesubmitting themto the kitchenEmployerSo the managercan follow upwith the guestsand takecorrectiveaction.33OpenHarrassmentFood,Oxygen,andMoistureConclusionAbilityto bebelievedAddflavorto foodRoastingSolanine

PS 1 #1 - 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. Howand when employees should respond to emergencies
  2. Receive simple information about the candidate
  3. Notify and train employees about dangerous chemicals
  4. China Cap
  5. Interpersonal
  6. Spreading pathogens from one surface or food to another
  7. Roux
  8. In a separate area away from food
  9. Portfolio
  10. Move it to the Refrigerator
  11. Bag or bundle of fresh herbs
  12. American
  13. REpeating orders back to guest before submitting them to the kitchen
  14. Employer
  15. So the manager can follow up with the guests and take corrective action
  16. .33
  17. Open
  18. Harrassment
  19. Food, Oxygen, and Moisture
  20. Conclusion
  21. Ability to be believed
  22. Add flavor to food
  23. Roasting
  24. Solanine