Howand whenemployeesshouldrespond toemergenciesSo the managercan follow upwith the guestsand takecorrectiveactionRouxBag orbundle offreshherbsSpreadingpathogensfrom onesurface or foodto anotherMove it totheRefrigeratorNotify and trainemployeesaboutdangerouschemicalsChinaCapOpenInterpersonalIn aseparatearea awayfrom food.33PortfolioFood,Oxygen,andMoistureAbilityto bebelievedReceivesimpleinformationabout thecandidateEmployerSolanineREpeatingorders back toguest beforesubmitting themto the kitchenConclusionAddflavorto foodRoastingHarrassmentAmericanHowand whenemployeesshouldrespond toemergenciesSo the managercan follow upwith the guestsand takecorrectiveactionRouxBag orbundle offreshherbsSpreadingpathogensfrom onesurface or foodto anotherMove it totheRefrigeratorNotify and trainemployeesaboutdangerouschemicalsChinaCapOpenInterpersonalIn aseparatearea awayfrom food.33PortfolioFood,Oxygen,andMoistureAbilityto bebelievedReceivesimpleinformationabout thecandidateEmployerSolanineREpeatingorders back toguest beforesubmitting themto the kitchenConclusionAddflavorto foodRoastingHarrassmentAmerican

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