Internal Customer Service Select Meatcutter Apprentice 165 degrees Subprimal Prime Direct Cooking Methods 41 degrees Pull the Case Ergonomics Salmon Retail Cut Open- ended questions Clean and Sanitize Equipment Lock- out Tag-out 10-inch Boning Kinfe 32 to 36 degrees Cephalopd 3 years Mollusks Sustainability 145 degrees Listeria Primal E. Coli Proper Lifting Salmonella Bandsaw Proper Handwashing Crustaceans Choice Indirect heat Cooking Assertive Communication Internal Customer Service Select Meatcutter Apprentice 165 degrees Subprimal Prime Direct Cooking Methods 41 degrees Pull the Case Ergonomics Salmon Retail Cut Open- ended questions Clean and Sanitize Equipment Lock- out Tag-out 10-inch Boning Kinfe 32 to 36 degrees Cephalopd 3 years Mollusks Sustainability 145 degrees Listeria Primal E. Coli Proper Lifting Salmonella Bandsaw Proper Handwashing Crustaceans Choice Indirect heat Cooking Assertive Communication
(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.
Internal Customer Service
Select
Meatcutter Apprentice
165 degrees
Subprimal
Prime
Direct Cooking Methods
41 degrees
Pull the Case
Ergonomics
Salmon
Retail Cut
Open-ended questions
Clean and Sanitize Equipment
Lock-out Tag-out
10-inch Boning Kinfe
32 to 36 degrees
Cephalopd
3 years
Mollusks
Sustainability
145 degrees
Listeria
Primal
E. Coli
Proper Lifting
Salmonella
Bandsaw
Proper Handwashing
Crustaceans
Choice
Indirect heat Cooking
Assertive Communication