ErgonomicsProperLiftingOpen-endedquestionsSubprimalProperHandwashingE.ColiIndirectheatCookingBandsawRetailCutDirectCookingMethods32 to 36degreesMollusksCrustaceansMeatcutterApprenticePrimeSustainability165degreesLock-outTag-outPrimalInternalCustomerService10-inchBoningKinfeSalmonClean andSanitizeEquipmentSalmonella41degreesChoiceCephalopd3yearsAssertiveCommunicationSelectListeriaPull theCase145degreesErgonomicsProperLiftingOpen-endedquestionsSubprimalProperHandwashingE.ColiIndirectheatCookingBandsawRetailCutDirectCookingMethods32 to 36degreesMollusksCrustaceansMeatcutterApprenticePrimeSustainability165degreesLock-outTag-outPrimalInternalCustomerService10-inchBoningKinfeSalmonClean andSanitizeEquipmentSalmonella41degreesChoiceCephalopd3yearsAssertiveCommunicationSelectListeriaPull theCase145degrees

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