InternalCustomerServiceSelectMeatcutterApprentice165degreesSubprimalPrimeDirectCookingMethods41degreesPull theCaseErgonomicsSalmonRetailCutOpen-endedquestionsClean andSanitizeEquipmentLock-outTag-out10-inchBoningKinfe32 to 36degreesCephalopd3yearsMollusksSustainability145degreesListeriaPrimalE.ColiProperLiftingSalmonellaBandsawProperHandwashingCrustaceansChoiceIndirectheatCookingAssertiveCommunicationInternalCustomerServiceSelectMeatcutterApprentice165degreesSubprimalPrimeDirectCookingMethods41degreesPull theCaseErgonomicsSalmonRetailCutOpen-endedquestionsClean andSanitizeEquipmentLock-outTag-out10-inchBoningKinfe32 to 36degreesCephalopd3yearsMollusksSustainability145degreesListeriaPrimalE.ColiProperLiftingSalmonellaBandsawProperHandwashingCrustaceansChoiceIndirectheatCookingAssertiveCommunication

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