.33Receivesimpleinformationabout thecandidateAddflavorto foodIn aseparatearea awayfrom foodEmployerAmericanChinaCapREpeatingorders back toguest beforesubmitting themto the kitchenOpenMove it totheRefrigeratorFood,Oxygen,andMoisturePortfolioHarrassmentNotify and trainemployeesaboutdangerouschemicalsBag orbundle offreshherbsInterpersonalRoastingSo the managercan follow upwith the guestsand takecorrectiveactionAbilityto bebelievedSolanineRouxSpreadingpathogensfrom onesurface or foodto anotherConclusionHowand whenemployeesshouldrespond toemergencies.33Receivesimpleinformationabout thecandidateAddflavorto foodIn aseparatearea awayfrom foodEmployerAmericanChinaCapREpeatingorders back toguest beforesubmitting themto the kitchenOpenMove it totheRefrigeratorFood,Oxygen,andMoisturePortfolioHarrassmentNotify and trainemployeesaboutdangerouschemicalsBag orbundle offreshherbsInterpersonalRoastingSo the managercan follow upwith the guestsand takecorrectiveactionAbilityto bebelievedSolanineRouxSpreadingpathogensfrom onesurface or foodto anotherConclusionHowand whenemployeesshouldrespond toemergencies

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