SubprimalSalmon3yearsClean andSanitizeEquipmentMeatcutterApprenticeLock-outTag-outSelectPull theCaseE.Coli145degreesBandsawSustainability41degreesInternalCustomerServiceMollusksPrimeProperHandwashingListeriaAssertiveCommunicationPrimalErgonomicsCephalopdIndirectheatCookingDirectCookingMethodsSalmonellaChoiceCrustaceans10-inchBoningKinfe165degreesRetailCut32 to 36degreesProperLiftingOpen-endedquestionsSubprimalSalmon3yearsClean andSanitizeEquipmentMeatcutterApprenticeLock-outTag-outSelectPull theCaseE.Coli145degreesBandsawSustainability41degreesInternalCustomerServiceMollusksPrimeProperHandwashingListeriaAssertiveCommunicationPrimalErgonomicsCephalopdIndirectheatCookingDirectCookingMethodsSalmonellaChoiceCrustaceans10-inchBoningKinfe165degreesRetailCut32 to 36degreesProperLiftingOpen-endedquestions

Meatcutter Pre-Apprenticeship Review Bingo - 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. Subprimal
  2. Salmon
  3. 3 years
  4. Clean and Sanitize Equipment
  5. Meatcutter Apprentice
  6. Lock-out Tag-out
  7. Select
  8. Pull the Case
  9. E. Coli
  10. 145 degrees
  11. Bandsaw
  12. Sustainability
  13. 41 degrees
  14. Internal Customer Service
  15. Mollusks
  16. Prime
  17. Proper Handwashing
  18. Listeria
  19. Assertive Communication
  20. Primal
  21. Ergonomics
  22. Cephalopd
  23. Indirect heat Cooking
  24. Direct Cooking Methods
  25. Salmonella
  26. Choice
  27. Crustaceans
  28. 10-inch Boning Kinfe
  29. 165 degrees
  30. Retail Cut
  31. 32 to 36 degrees
  32. Proper Lifting
  33. Open-ended questions