AllergyList4 fluidounces4-6fluidouncesFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayDated andposted inclassroomand onFamily BoardWaterChildrenself-servemeals anddrinks1/4cup6-8fluidouncesUnflavored1 % fat orless8 fluidouncesTeachers engagein conversationsabout food andfamily withchildren in primarygroupPass food toneighbor andaround tablePointofServiceClick onchild'sname/pictureand then"done"6 fluidounces1hourCarry plateto trash anddump waterin sink.MenuSubstitutionsmarked onclassroommenuLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.Wholemilkmeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nutsFluid milk,meat/meatalternative,vegetable,fruit, grainHandsAllergyList4 fluidounces4-6fluidouncesFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayDated andposted inclassroomand onFamily BoardWaterChildrenself-servemeals anddrinks1/4cup6-8fluidouncesUnflavored1 % fat orless8 fluidouncesTeachers engagein conversationsabout food andfamily withchildren in primarygroupPass food toneighbor andaround tablePointofServiceClick onchild'sname/pictureand then"done"6 fluidounces1hourCarry plateto trash anddump waterin sink.MenuSubstitutionsmarked onclassroommenuLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.Wholemilkmeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nutsFluid milk,meat/meatalternative,vegetable,fruit, grainHands

Annual CACFP Training 8/18/2023 - 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. Allergy List
  2. 4 fluid ounces
  3. 4-6 fluid ounces
  4. Food placed in bag in cubby, if not perishable or refrigerator and sent home at end of day
  5. Dated and posted in classroom and on Family Board
  6. Water
  7. Children self-serve meals and drinks
  8. 1/4 cup
  9. 6-8 fluid ounces
  10. Unflavored 1 % fat or less
  11. 8 fluid ounces
  12. Teachers engage in conversations about food and family with children in primary group
  13. Pass food to neighbor and around table
  14. Point of Service
  15. Click on child's name/picture and then "done"
  16. 6 fluid ounces
  17. 1hour
  18. Carry plate to trash and dump water in sink.
  19. Menu Substitutions marked on classroom menu
  20. Labeled with name, date and type of food, if not easily recognized. Food must meet CACFP guidelines.
  21. Whole milk
  22. meat, poultry, fish, tofu, soy product, cheese, egg, soy butter, yogurt,nuts
  23. Fluid milk, meat/meat alternative, vegetable, fruit, grain
  24. Hands