41degreesSelectChoiceSubprimal165degreesLock-outTag-outSalmonClean andSanitizeEquipment32 to 36degrees10-inchBoningKinfe3yearsProperLiftingDirectCookingMethodsMollusksAssertiveCommunicationPrimalBandsawInternalCustomerServiceCephalopdPrimePull theCaseListeriaMeatcutterApprenticeSustainabilityRetailCut145degreesE.ColiSalmonellaProperHandwashingOpen-endedquestionsCrustaceansIndirectheatCookingErgonomics41degreesSelectChoiceSubprimal165degreesLock-outTag-outSalmonClean andSanitizeEquipment32 to 36degrees10-inchBoningKinfe3yearsProperLiftingDirectCookingMethodsMollusksAssertiveCommunicationPrimalBandsawInternalCustomerServiceCephalopdPrimePull theCaseListeriaMeatcutterApprenticeSustainabilityRetailCut145degreesE.ColiSalmonellaProperHandwashingOpen-endedquestionsCrustaceansIndirectheatCookingErgonomics

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