E.ColiMeatcutterApprenticeSalmonella145degrees165degreesLock-outTag-outPull theCaseChoiceListeriaOpen-endedquestions3yearsBandsawPrimeProperHandwashingIndirectheatCookingCrustaceans32 to 36degreesSustainabilityPrimal10-inchBoningKinfeSubprimalSalmonInternalCustomerServiceDirectCookingMethodsMollusksRetailCutCephalopd41degreesSelectClean andSanitizeEquipmentErgonomicsAssertiveCommunicationProperLiftingE.ColiMeatcutterApprenticeSalmonella145degrees165degreesLock-outTag-outPull theCaseChoiceListeriaOpen-endedquestions3yearsBandsawPrimeProperHandwashingIndirectheatCookingCrustaceans32 to 36degreesSustainabilityPrimal10-inchBoningKinfeSubprimalSalmonInternalCustomerServiceDirectCookingMethodsMollusksRetailCutCephalopd41degreesSelectClean andSanitizeEquipmentErgonomicsAssertiveCommunicationProperLifting

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